Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food

Products that will be prepared by consumers must be tolerant to various cooking procedures that those consumers may use. Fortified blended foods (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries. Many FBFs are served as porridge and may have a wide of solids content, cooking times and variations in added ingredients. Sorghum is being examined as a potential alternative to wheat and corn based FBF products. This study was intended to evaluate the tolerance to preparation variations for porridge made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis and Bostwick flow rate measurements were performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. The results showed that most sensory properties were only marginally affected although some expected large differences in a few sensory properties were found when solids content varied (that is, thickness, adhesiveness) or fruit (banana flavor) was added. Moreover, Bostwick flow rate was a reasonable indicator of thickness characteristics of porridges in some cases, but not in others. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, which means that the product can be modified during preparation by consumers without having a major impact on most sensory properties other than ones they intended to change such as thickness, sweetness, or fruit flavor.