The effect of preparation method and typicality of colour on children’s acceptance for vegetables

This research aimed to investigate if children’s acceptance for vegetables was influenced by preparation method or typicality of colour. Sweet potato, cauliflower and beans were tested using different cooking methods and using typically or an atypically coloured vegetable. Children’s acceptance was measured among a group of 104 five-and-six year olds. A trained sensory panel determined the vegetable samples sensory characteristics. Background information for children was collected from parents. Preparation method affected acceptance for cauliflower and beans, with baked/stir fried samples accepted less than boiled samples. A high odour intensity and the presence of a browned flavour were found to lower acceptance. Differences in texture and flavour characteristics imparted by different boiling times, as well as small differences observed in sweetness or bitterness, did not affect acceptance. Atypical colour had a positive influence on expected preference but not on acceptance upon tasting. Familiarity, variety in the number of vegetables liked, and reported liking of target vegetables was associated with higher acceptance. Preparation method was more important for acceptance for children who liked fewer vegetables than those who liked many vegetables.

Research highlights
► Atypical colour raised expected preference for vegetables.
► Baking/stir frying processes were accepted less than other preparations for two vegetable types.
► Acceptance was related to odour intensity and browned flavour, but not to texture differences.
► Children liking few vegetables were more influenced by preparation than those liking many vegetables.