ArticleNutrients2017
Sensory Acceptability of Infant Cereals with Whole Grain in Infants and Young Children.
Article in Nutrients, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Effects of Whole-Grain and Sugar Content in Infant Cereals on Gut Microbiota at Weaning: A Randomized Trial.Nutrients · 2021Trial
- Are Sugar-Reduced and Whole Grain Infant Cereals Sensorially Accepted at Weaning? A Randomized Controlled Cross-Over Trial.Nutrients · 2020Trial
- A Randomized Crossover Study to Evaluate Recipe Acceptability in Breastfeeding Mothers and Young Children in India Targeted for a Multiple Biofortified Food Crop Intervention.Food and nutrition bulletin · 2019Trial
- Identifying healthy and sustainable high-impact eating behaviour in French children aged 6-15 years: a combined multidisciplinary and living lab participatory approach.Journal of nutritional science · 2026Article
- Conceptual Considerations and Methodological Challenges to Measuring Food Acceptance During Infancy.Current nutrition reports · 2023Review
- Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.Frontiers in nutrition · 2022Article
- Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (International journal of food science · 2021Article
- Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs.Molecules (Basel, Switzerland) · 2020Article
- Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?Foods (Basel, Switzerland) · 2020Review
- Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities.Foods (Basel, Switzerland) · 2019Article
- Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains.Nutrients · 2019Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In many countries, infant cereals are one of the first foods introduced during the complementary feeding stage. These cereals are usually made with refined cereal flours, even though several health benefits have been linked to the intake of whole grain cereals. Prior evidence suggests that food preferences are developed at early stages of life, and may persist in later childhood and adulthood. Our aim was to test whether an infant cereal with 30% of whole grain was similarly accepted both by parents and infants in comparison to a similar cereal made from refined flour. A total of 81 infants between 4 and 24 months old were included in the study. Parent-infant pairs participated in an 8-day experimental study. Acceptance was rated on hedonic scales (4-points for infants and 7-points for parents). Other attributes like color, smell, and taste were evaluated by the parents. Acceptability for infant cereals with whole grain and refined cereals was very similar both for infants (2.30 ± 0.12 and 2.32 ± 0.11,
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