Acceptability and nutritional composition of flavoured vegetables

Abstract

A range of flavoured vegetables has been produced by a food retailer with a view to helping children increase their vegetable consumption. The flavouring ingredients used in these vegetable products (chocolate flavoured carrots, cheese and onion flavoured cauliflower, baked bean flavoured peas and pizza flavoured sweetcorn) inherently alter the overall nutrient profile. Products contain considerably more non‐milk extrinsic sugars and salt than their plain counterparts as well as added flavours and artificial sweetener. The flavoured vegetables and their plain counterparts were scored for appearance, flavour, texture, and odour by 33 pupils aged 12‐13 years. Chocolate flavoured carrots, baked bean flavoured peas and pizza flavoured sweetcorn scored significantly lower on appearance (and flavour for pizza flavoured sweetcorn) than their plain counterparts. A preference for the odour of the cheese and onion flavoured cauliflower compared to the plain cauliflower was seen but there were no significant differences in any other attribute. Thus for this age group we may conclude that this range of flavoured vegetables is unlikely to be any more acceptable than plain boiled vegetables.

Citation

Wrieden, W.L. and Bürger, I. (1998), "Acceptability and nutritional composition of flavoured vegetables", British Food Journal, Vol. 100 No. 7, pp. 337-342. https://doi.org/10.1108/00070709810242136