Acceptability to consumers of a whey‐protein concentrate supplement when added to assorted, customary thin gruels (atoles) of Guatemala
Authors: Escobar Marta Lucía , Arriaga Claudia Lorena , Maldonado Alejandra , Fuentes Deborah , Diaz‐Ruiz Elena , García‐Meza Rosario , Vossenaar Marieke , Solomons Noel W. , Hirst Daniel , Bonorden Melissa JL 
Published: November 2023

BackgroundFindings suggest that dietary intake of low‐income lactating women in Guatemala does not allow them to fully meet their requirements for energy nor recommended intakes for daily protein and selected micronutrients. Background dietary survey research in the Western Highlands shows that the deficit in protein intake ascends up to 19 g. Thin gruel beverages (atoles) are considered important by lactating Guatemalan mothers to support production and quality of breast milk. This research is part of an effort to develop an effective and culturally‐acceptable intervention to provide additional protein to their diet. An understanding of the characteristics that could maximize the supplement acceptability among potential consumers was needed in the course of developing the initiative.ObjectivesDetermine the spontaneous selection of gruel varieties from participants, and assess the ability to detect the presence of a whey‐protein concentrate (WPC) supplement when added to an assortment of customary Guatemalan thin gruels (atoles) and identify the characteristics that improve its sensory acceptability.Methods59 women aged 20–62 y, were recruited at local health centers across 3 socio‐demographic zones in Quetzaltenango located in the Western Highlands of Guatemala. Home prepared gruels of their preference were poured into thermos vacuum flasks and brought to the testing site by the women. Two cups of 200 mL of the home‐made gruel were poured into Styrofoam® cups. A 7 g WPC supplement was mixed with one cupful with another offered plain, in a randomized presentation order. Sensory evaluation consisted of asking participants to taste a sample and describe preferences between the presentations if they could detect a difference. Sensory characteristics and gruel selection were evaluated.ResultsThe overall median age of the participants was 35 y. In interviewing, the predominant characteristics that influenced the selection of the gruel were: taste (85%), texture (48%) and aroma (44%). Women reported that ingredients such as sugar, milk and vanilla were added to gruels. Thicker texture and different aroma and flavors were reported to make gruels more appealing. The principal gruels varieties brought to the testing site were (in descending frequency): Incaparina®, wheat germ, Pinol gruel, oatmeal and corn dough gruel. In the format of addition of 7 g of WPC. 85% of women detected a difference between the two gruels offered; 46% of these preferred the gruel with added supplement.ConclusionIn the face of sub‐adequate habitual consumption of protein during lactation in the Western Highlands, the WPC addition to gruels appeared to be an innovative approach. The qualitative and quantitative data generated here add support to the feasibility of a WPC supplement, potentially extended in its nutritional contribution with appropriate further addition of the micronutrients also not meeting recommendations for lactation in the usual diets of nursing highland women.Support or Funding InformationFinanced by the Hormel Foods Company, Austin, MN, USA and the Maternal Intercedence Initiative, Austin, MN, USA