International Journal of Gastronomy and Food Science最新文献_第3页

Gastronomy of northern Portugal: Between heritage, identity, and reinvention 葡萄牙北部的美食：在传统、身份和重塑之间

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-06 DOI: 10.1016/j.ijgfs.2025.101383

Roberta Banchieri Ortolan , Fernando Alberto Torres Moreira , José Barbosa Machado , Anabela Barros

This article offers a critical theoretical review of Northern Portuguese cuisine, examining it as a field where memory, identity, and heritage intersect with processes of adaptation and reinvention. Beyond descriptive accounts of “traditional dishes,” the review engages international debates on intangible cultural heritage, authenticity, and food politics to situate Portugal within a broader analytical framework. The findings show that authenticity is not a fixed essence, but a relational performance negotiated between communities, institutions, and markets. Practices such as caldo verde, cozido à portuguesa, papas de sarrabulho, and alheira de Mirandela illustrate how tradition is continuously reinterpreted, while conventual sweets reveal that heritagization can reinforce asymmetries of recognition and economic benefits. The analysis further demonstrates that ‘gastronationalism’ and ‘gastronativism’ operate simultaneously, projecting some practices as representative while sidelining others, thereby reshaping perceptions of internal diversity. The article contributes theoretically by proposing heritagization as situated process legitimation, structured around three interrelated dimensions: (1) lived memory, rooted in everyday practices; (2) adaptive innovation, which ensures vitality; and (3) community participation, which guarantees cultural legitimacy. By articulating these dimensions, Portuguese gastronomy is positioned within global discussions on food heritage, where cases such as the Japanese washoku and the Swedish fika illustrate both the opportunities and risks of institutionalized heritage preservation. Ultimately, gastronomy emerges not only as food production or a tourist attraction, but as a social language that organizes experiences, conveys collective memories, and sustains cultural identities while also shaping possible futures.

这篇文章提供了一个关键的理论回顾北葡萄牙菜，检查它作为一个领域的记忆，身份和遗产交叉的过程适应和改造。除了对“传统菜肴”的描述之外，该评论还参与了关于非物质文化遗产、真实性和食品政治的国际辩论，将葡萄牙置于更广泛的分析框架中。研究结果表明，真实性不是一个固定的本质，而是在社区、机构和市场之间协商的关系表现。caldo verde、cozido葡萄牙、papas de sarrabulho和alheira de Mirandela等习俗说明了传统是如何不断被重新诠释的，而传统的糖果则表明，遗产化可以加强认可和经济利益的不对称。分析进一步表明，“美食民族主义”和“美食主义”同时运作，将一些做法作为代表性，同时将其他做法边缘化，从而重塑了对内部多样性的看法。本文从理论上提出，遗产化是一种定位过程的合法化，它围绕着三个相互关联的维度：(1)植根于日常实践的生活记忆；(2)适应性创新，保证生命力；(3)社区参与，保证文化合法性。通过阐明这些方面，葡萄牙美食在全球关于食物遗产的讨论中处于有利地位，日本和食（washoku）和瑞典fika等案例说明了制度化遗产保护的机遇和风险。最终，美食不仅作为食物生产或旅游景点出现，而且作为一种社会语言出现，它组织经验，传达集体记忆，维持文化身份，同时塑造可能的未来。

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引用次数: 0

Culinary creativity under pressure: A narrative review of its possibilities and pitfalls 压力下的烹饪创造力：对其可能性和陷阱的叙述性回顾

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-25 DOI: 10.1016/j.ijgfs.2026.101451

Charles Spence , Marc Stierand

In this narrative review, we examine the persistent demand for innovation in haute cuisine and the considerable psychological costs of sustaining the creativity it requires. We outline the multiple factors that contribute to culinary creativity and emphasize the continuing importance of the human touch, particularly given that forms of so-called computational creativity, such as digital gastronomy or algorithmic food-pairing, have so far delivered limited practical value. We also consider the constraints inherent in the often-invoked synaesthetic approach to creative practice in the arts. Looking to the future, we highlight the promise of multisensory design informed by emerging insights into crossmodal correspondences as one pathway for supporting certain kinds of culinary innovation. Sensory, psychoactive, and organizational or strategic strategies for enhancing creativity are also reviewed. Finally, we draw attention to the psychological costs and consequences for those who must maintain high levels of creative output in the kitchen over extended periods.

在这篇叙述性评论中，我们研究了高级烹饪对创新的持续需求，以及维持创造力所需的巨大心理成本。我们概述了促进烹饪创造力的多种因素，并强调了人类接触的持续重要性，特别是考虑到所谓的计算创造力的形式，如数字烹饪或算法食物配对，迄今为止提供的实用价值有限。我们还考虑了在艺术创作实践中经常调用的通感方法所固有的限制。展望未来，我们强调通过对跨模式对应的新兴见解作为支持某些烹饪创新的一种途径，多感官设计的前景。感官，精神和组织或战略策略，以提高创造力也进行了审查。最后，我们提请注意那些必须在厨房长时间保持高水平创造性产出的人的心理成本和后果。

引用次数: 0

Effect of slow food experience on WoM: The moderating role of food neophilia and the mediating role of eudaimonic and hedonic well-being 慢食体验对WoM的影响：食物偏好的调节作用和快乐幸福感的中介作用

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101418

Mert Öğretmenoğlu , Gönül Akın , Ting-Yen Tim Huang , İsmail Kızılırmak

Although previous studies have examined the slow food experience, its effects on well-being and word-of-mouth behaviour remain limited. Understanding these effects is important, as slow food experiences may foster different dimensions of well-being and influence tourists’ willingness to share their experiences, with implications for individual satisfaction and destination culinary promotion. Addressing this gap, this study investigates the relationships between slow food experience, word-of-mouth, food neophilia, and both eudaimonic and hedonic well-being. The study is based on quantitative data collected from 234 participants visiting various slow cities in Turkey. The data were analyzed using SmartPLS 4, and direct, mediation, and moderation analyses were conducted. The results indicate that slow food experience significantly enhances eudaimonic well-being and word-of-mouth, while its effect on hedonic well-being is not significant. This finding may be explained by the low-arousal nature of slow city environments. Unlike festival-based or entertainment-oriented food experiences, slow food experiences emphasize authenticity, which may limit hedonic responses associated with high-arousal positive emotions. Furthermore, neither hedonic nor eudaimonic well-being significantly influenced word-of-mouth, and no mediation effects were observed. This may reflect the inward-oriented and reflective nature of the slow food experience, which enhances personal meaning rather than encouraging immediate communicative behaviour. Finally, food neophilia was found to negatively moderate the relationship between slow food experience and both types of well-being. This may be because individuals high in food neophilia seek novelty that does not fully align with the tranquil and traditional character of slow food experiences, thereby weakening their impact on well-being.

尽管之前的研究已经对慢食体验进行了调查，但它对幸福感和口碑行为的影响仍然有限。了解这些影响很重要，因为慢食体验可以促进不同层面的幸福感，影响游客分享体验的意愿，从而影响个人满意度和目的地美食推广。为了解决这一差距，本研究调查了慢食体验、口碑、对食物的喜爱以及幸福和享乐之间的关系。这项研究是基于从234名访问土耳其各个慢速城市的参与者收集的定量数据。使用SmartPLS 4对数据进行分析，并进行直接、中介和调节分析。结果表明，慢食体验显著提高了幸福感和口碑，而对快乐幸福感的影响不显著。这一发现可以用慢城市环境的低觉醒特性来解释。与以节日为基础或以娱乐为导向的食物体验不同，慢食体验强调真实性，这可能会限制与高唤醒积极情绪相关的享乐反应。此外，享乐和幸福对口碑的影响均不显著，且不存在中介效应。这可能反映了慢食体验的内向和反思性质，它增强了个人意义，而不是鼓励直接的交流行为。最后，研究发现，食物偏好对慢食体验与两种幸福感之间的关系具有负向调节作用。这可能是因为高食物偏好的人追求新奇，这与慢食体验的宁静和传统特征不完全一致，从而削弱了他们对健康的影响。

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引用次数: 0

Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour 全麦面粉发酵面包中酚类物质和淀粉的化学成分、工艺品质和生物可及性

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.ijgfs.2026.101443

José Luis Navarro , Marianela Desireé Rodríguez , Lorenzo Estivi , Andrea Brandolini , Alberto Edel León , Alyssa Hidalgo , María Eugenia Steffolani

This study evaluates chemical composition, technological and sensory quality, and in vitro digestion-related release of reducing and antioxidant compounds and starch hydrolysis in breads enriched with 50% wholemeal flour from germinated wheat kernels. The addition of germinated flour modified the composition and improved nutritional quality of breads, increasing soluble dietary fibre and slightly reducing starch hydrolysis during digestion. An increased release of Folin-reactive compounds and antioxidant capacity was observed during in vitro digestion, reflecting enhanced reducing capacity, with contributions from amino acids and peptides in addition to phenolics. Enriched breads showed higher volume, specific volume, and a softer crumb. Overall, this study suggests that enrichment with germinated wholemeal flour can produce bread with enhanced nutritional value and acceptable technological and sensory quality, supporting its potential as a clean-label strategy.

本研究评估了含有50%全麦面粉的面包的化学成分、工艺和感官质量，以及还原性和抗氧化性化合物的体外消化相关释放和淀粉水解。发酵面粉的加入改变了面包的组成，改善了面包的营养品质，增加了可溶性膳食纤维，并略微减少了消化过程中淀粉的水解。在体外消化过程中，观察到福林活性化合物的释放增加，抗氧化能力增强，反映出除了酚类物质外，氨基酸和肽的还原能力增强。营养丰富的面包表现出更高的体积、比体积和更软的面包屑。总的来说，这项研究表明，用发芽的全麦面粉进行浓缩可以生产出具有更高营养价值和可接受的技术和感官质量的面包，支持其作为清洁标签策略的潜力。

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引用次数: 0

A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance 蜂蜜的消费者细分研究：Mānuka和其他原生单花蜂蜜

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-10 DOI: 10.1016/j.ijgfs.2025.101387

S.R. Jaeger , S.L. Chheang , D.I. Hedderley , C.M. Roigard , F.R. Harker

Consumer demand for natural, sustainable and culturally rich products drives the export of Indigenous foods. This is the backdrop for the present research, which presents a consumer segmentation study on Mānuka and other mono-floral honey from New Zealand. In an online study involving >3000 US and UK consumers, the health properties of Mānuka honey emerged as the most important purchase driver for >70 % of participants. Smaller segments of consumers emphasised the importance of sensory characteristics and/or cultural (Māori/natural) heritage. Thus, some opportunities may exist for product differentiation and possible growth for honey with Indigenous provenance. Some opportunities for other types of mono-floral honey, which are underdeveloped compared with Mānuka, were also identified. Based on the nectar from the flowers of native trees like Kānuka, Rewarewa, Kāmahi and Rātā, these types of honey could represent new opportunities for commercialisation to the benefit of local communities. Besides advancing knowledge about honey with Indigenous provenance, the present research also showcases a methodology applicable to other products with low familiarity. While honey is a familiar category, specific types of honey are less known. Research participants read descriptive texts about Mānuka and other types of honey while completing a text highlighting task. These data supported the segmentation results and provided additional insights into the product attributes that were perceived positively by consumers.

消费者对天然、可持续和文化丰富的产品的需求推动了土著食品的出口。这是本研究的背景，该研究提出了对Mānuka和其他来自新西兰的单花蜂蜜的消费者细分研究。在一项涉及3000名美国和英国消费者的在线研究中，Mānuka蜂蜜的健康特性成为70% %参与者最重要的购买驱动因素。一小部分消费者强调感官特征和/或文化（Māori/自然）遗产的重要性。因此，一些机会可能存在于产品差异化和可能增长的蜂蜜与本地来源。与Mānuka相比，其他类型的单花蜂蜜的发展机会较少。以Kānuka、Rewarewa、Kāmahi和Rātā等本地树木的花蜜为基础，这些类型的蜂蜜可以为当地社区带来新的商业化机会。除了提高对本地蜂蜜的认识外，本研究还展示了一种适用于其他低熟悉度产品的方法。虽然蜂蜜是一个熟悉的类别，但具体类型的蜂蜜却鲜为人知。研究参与者阅读了关于Mānuka和其他类型蜂蜜的描述文本，同时完成了一项突出显示文本的任务。这些数据支持了细分结果，并为消费者积极感知的产品属性提供了额外的见解。

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引用次数: 0

Culinary nutrition: The critical role of micronutrients in gastronomic excellence 烹饪营养：微量营养素在烹饪中的关键作用

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.ijgfs.2026.101447

Francesco Visioli

引用次数: 0

From robotic cooking to robotic chef trend: A systematic review of the evolution and impact of robot chefs 从机器人烹饪到机器人厨师趋势：对机器人厨师的演变和影响的系统回顾

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.ijgfs.2026.101448

Faruk Seyitoğlu

This study presents a systematic review of the evolution and influence of robot chefs, focusing on the transition from fundamental engineering to socially autonomous robot chef systems. It reviews existing research to compile current knowledge, research categories, themes, and topics. A systematic search was performed in the Scopus database, following PRISMA guidelines. Out of 632 records, 70 studies were selected for thematic analysis. The analysis identified three categories: robot design and functionality; human-robot interaction; and technical challenges and opportunities. ‘Robot design and functionality’ includes manipulation and movement, sensing and perception: aspects that enhance situation awareness, and task planning and automation as key themes. ‘Technical challenges and opportunities’ is structured around three main themes: advancements in robot intelligence and adaptability, practical implementations and cost reduction, and exploration of current trends and future prospects. Robot design is evolving from basic mechanical systems to more sophisticated, socially aware machines. Human-robot interaction remains a vital challenge, influencing acceptance and practical use, while technological obstacles involve sensory integration, navigation, and autonomy. This research contributes to the field by synthesising existing knowledge and, based on identified gaps, presents a research agenda to guide future work on the robot chef systems.

本研究对机器人厨师的演变和影响进行了系统回顾，重点关注从基础工程到社会自主机器人厨师系统的过渡。它回顾了现有的研究，以汇编当前的知识，研究类别，主题和主题。按照PRISMA指南，在Scopus数据库中进行系统搜索。从632项记录中，选择70项研究进行专题分析。分析确定了三个类别：机器人的设计和功能；人机交互;以及技术上的挑战和机遇。“机器人设计和功能”包括操作和运动，传感和感知：增强态势感知的方面，以及任务规划和自动化作为关键主题。“技术挑战和机遇”围绕三个主题：机器人智能和适应性的进步，实际实施和成本降低，以及当前趋势和未来前景的探索。机器人的设计正在从基本的机械系统进化为更复杂的、具有社会意识的机器。人机交互仍然是一个重大挑战，影响着接受度和实际应用，而技术障碍包括感觉整合、导航和自主。本研究通过综合现有知识为该领域做出贡献，并基于已确定的差距，提出了指导机器人厨师系统未来工作的研究议程。

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引用次数: 0

Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium 古代烹饪重访：阿魏树脂的香气分析-烹饪潜力和假定的松香植物的烹饪应用

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ijgfs.2026.101422

Gabriele Agnini , Miriam Pedersen , Mahmut Miski , Sally Grainger , Mikael A. Petersen , Ole G. Mouritsen

The extant Ferula drudeana plant has been proposed as an Anatolian ecotype candidate for the mythic silphium plant that was praised for its therapeutic, medicinal, and culinary applications but thought to become extinct during the 1st century. Whereas a range of bioactive substances by now have been identified in the resin of F. drudeana, no culinary work has been reported on the relation between volatile compounds and olfactory/gustatory sensation and interaction of the resin with foods and drinks. The present paper makes the first attempt to fill this gap by aroma profiling the resin using gas chromatography-olfactometry with dynamic headspace sampling. Pinene isomers are found to provide a coniferous backbone, complemented by the earthy depth of β-myrcene and the sweet-green character of α-gurjunene, nuanced by the nutty notes of pyrazines and the sharp, herbaceous lift of 3-isobutyl-2-methoxypyrazine (green bell pepper), while a background of terpenes adds resinous flavours. The effects of the resin on the sensory perception of simple food and drink items like soup broth, tea, and a vegetable dish have been studied, along with taste archaeology experiments using ancient recipes from Apicius. The results show that the resin acts as a perfume or flavour enhancer, it tends to dampen bitterness, and the sensory effects of this putative silphium on dishes prepared according to Apicius are distinctly different from identical dishes prepared using asafoetida (F. assa-foetida) which was the substitute resin (also called silphium) used in Roman medicine and food in the later empire.

现存的阿魏（Ferula drudeana）植物被认为是安纳托利亚生态类型的候选植物，神话中的松香属植物因其治疗、药用和烹饪用途而受到称赞，但被认为在1世纪灭绝。虽然目前已在竹苣苔树脂中鉴定出一系列生物活性物质，但尚未有关于挥发性化合物与嗅觉/味觉以及树脂与食品和饮料相互作用之间关系的烹饪工作报道。本文首次尝试用动态顶空取样气相色谱-嗅觉法对树脂进行香气分析，填补了这一空白。蒎烯同分异构体具有针叶树的香味，与β-月桂烯的泥土气息和α-古junene的甜绿特质相辅相成，与吡嗪的坚果味和3-异丁基-2-甲氧基吡嗪（绿甜椒）的尖锐草本气息相辅相成，而萜烯的背景则增加了树脂味。研究人员还研究了树脂对简单食物和饮料（如汤、茶和蔬菜）的感官知觉的影响，以及使用阿皮丘斯的古代食谱进行的味觉考古实验。结果表明，树脂的作用是香水或风味增强剂，它倾向于抑制苦味，这种假设的松香在根据Apicius制作的菜肴上的感官效果与使用asafoetida （F. assa-foetida）制作的相同菜肴明显不同，asafoetida是后来帝国中罗马医学和食品中使用的替代树脂（也称为松香）。

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引用次数: 0

Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25 热带芽孢杆菌YL14和吉鲁不动杆菌YL25协同发酵提高低盐发酵鱿鱼内脏的品质和风味

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.ijgfs.2026.101442

Zhongjie Yu , Xianyuan Zhou , Haotian Cai , Lei Tao , Qiancheng Wu , Haoran Chen , Zhenting Huo , Yu Liu , Di Sun , Wei Jiang

This study utilized Bacillus tropicum YL14 (YL14) and Acinetobacter guillouiae YL25 (YL25) single-strain and mixed-strain to ferment low-salt squid viscera. Notably, this is the first study to apply the mixed fermentation of YL14 and YL25 to low-salt squid viscera and to systematically evaluate fermentation performance, flavour formation, and microbial community dynamics. The results showed that exogenous inoculation significantly reduced pH, from 7.58 to 5.30, increased amino acid nitrogen (AAN) content to 7.56 g/100 mL, inhibited total volatile basic nitrogen (TVB-N) production, and promoted free amino acids (FAAs) release to 17,600.57 mg/100 g. Flavor characteristic analysis showed that the odor activity value (OAV) of key flavor substances (such as 3-methylbutanol and 3-methylbutyric acid) was higher in the inoculated group, resulted in a richer and more complex flavor. After fermentation, microbial diversity decreased significantly and the community tended to stabilize, suggesting a more controlled microbial succession that may improve fermentation stability and batch-to-batch consistency. Mixed inoculation produced the best results, showing the greatest advantage in improving AAN, inhibiting TVB-N, and enriching flavor compounds. In summary, YL14 and YL25 can be used as natural and ideal fermentation agents to synergistically ferment and improve the quality and flavor of low-salt squid offal fermentation products. This study can provide excellent strain resources and scientific references for the fermentation of aquatic by-products.

本研究利用热带芽孢杆菌YL14 （YL14）和guillouiae不动杆菌YL25 （YL25）单株和混合菌株对低盐鱿鱼内脏进行发酵。值得注意的是，本研究首次将YL14和YL25混合发酵应用于低盐鱿鱼内脏，并对发酵性能、风味形成和微生物群落动态进行系统评价。结果表明，外源接种可显著降低植株pH，使pH由7.58降至5.30，使氨基酸氮（AAN）含量提高至7.56 g/100 mL，抑制总挥发性碱性氮（TVB-N）的生成，促进游离氨基酸（FAAs）释放至17,600.57 mg/100 g。风味特征分析表明，接种组3-甲基丁醇和3-甲基丁酸等关键风味物质的气味活性值（OAV）较高，风味更丰富、更复杂。发酵后，微生物多样性显著下降，群落趋于稳定，表明微生物演替更加可控，可能提高发酵稳定性和批间一致性。混合接种效果最好，在提高AAN、抑制TVB-N和丰富风味化合物方面表现出最大优势。综上所述，YL14和YL25可作为天然理想发酵剂协同发酵，改善低盐鱿鱼内脏发酵产品的品质和风味。本研究可为水产副产物的发酵提供优良的菌种资源和科学参考。

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引用次数: 0

Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings Nasha：一种在人道主义环境中为婴儿提供的以高粱为基础的断奶食品

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.ijgfs.2025.101394

Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Faraz Muneer , Mahbubjon Rahmatov , Mohammed Elsafy , Eva Johansson , Tilal Abdelhalim

Child malnutrition remains a major public health challenge in Sudan, partly due to limited access to nutrient-dense, complementary foods. Traditional sorghum-based thin gruels, such as Nasha, are widely consumed; however, their sensory and nutritional potentials have not been scientifically evaluated. This study aimed to assess the sensory acceptability and caregiver–child responses to Nasha formulations prepared from five sorghum cultivars and their blends, including the biofortified Dahab cultivar. Fifty-four caregivers and their children participated in the sensory evaluation of the nine Nasha formulations. Attributes such as color, taste, texture, aroma, mouthfeel, and overall liking were assessed using a 9-point hedonic scale, and children's emotional responses were recorded during feeding sessions. Statistical analyses included one-way analysis of variance, internal preference mapping (IPM), and partial least squares (PLS) regression. The blended Dahab + Dabar formulation received the highest liking score (8.1), whereas Dahab + Wad Ahmed and Dahab + Arfagadamek-8 showed strong acceptability. Both caregiver and child responses consistently favored these blends, indicating both sensory appeal and cultural acceptance. These findings suggest that biofortified sorghum-based gruels, such as Nasha, provide a culturally appropriate, affordable, and nutrient-dense complementary food option. Integrating sensory science into local food design could support sustainable strategies to improve child nutrition and strengthen dietary resilience in resource-limited settings.

儿童营养不良仍然是苏丹一项重大的公共卫生挑战，部分原因是获得营养丰富的辅食的机会有限。传统的高粱薄粥，如Nasha，被广泛消费；然而，它们的感官和营养潜力尚未得到科学评估。本研究旨在评估五种高粱品种及其混合物（包括生物强化的Dahab品种）制备的Nasha配方的感官可接受性和照顾者儿童的反应。54名护理人员和他们的孩子参与了九种娜沙配方的感官评估。颜色、味道、质地、香气、口感和总体喜好等属性使用9分享乐量表进行评估，并记录儿童在喂食过程中的情绪反应。统计分析包括单向方差分析、内部偏好映射（IPM）和偏最小二乘（PLS）回归。Dahab + Dabar混合配方获得了最高的喜欢分数（8.1），而Dahab + Wad Ahmed和Dahab + Arfagadamek-8则表现出很强的可接受性。照顾者和儿童的反应都一致支持这些混合，表明感官吸引力和文化接受度。这些发现表明，生物强化高粱粥，如Nasha，提供了一种文化上合适的、负担得起的、营养丰富的补充食品选择。将感官科学融入当地食品设计可以支持可持续战略，以改善儿童营养，并在资源有限的环境中增强饮食韧性。

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引用次数: 0