From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood

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dc.contributor.authorNatchanok Nukit
dc.contributor.authorKankanit Jongrattanavit
dc.contributor.authorPanyapathk Pinkeaw
dc.contributor.correspondenceP. Pinkeaw; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: panyapathk_pin@dusit.ac.th
dc.date.accessioned2025-03-10T07:34:20Z
dc.date.available2025-03-10T07:34:20Z
dc.date.issued2024
dc.description.abstractThis study explores the decision-making process of parents when purchasing healthy snacks for early childhood, emphasizing the need for snacks with complete nutritional benefits tailored to age, gender, and developmental stage. Insights from 371 parents at La-orutis Demonstration and Wat Amarindraram Schools in Bangkok, Thailand, revealed that the three main factors influencing their snack-purchasing decisions were nutrition, taste, and safety. In response, high-nutritional-value finger food (snack) formulations were developed, including: 1) a high-calcium formula, 2) an Omega-3 formula, and 3) a probiotic formula, using nutrient-dense ingredients such as brown rice flour (Aromatic Suphanburi), high-calcium milk powder, cheese powder, canola oil (for Omega-3), and Bacillus coagulans (for probiotics). The physico-chemical properties of all extruded snack samples were evaluated and compared to a control. Results indicated no significant differences in color (L*, a*, b*), expansion ratio, and water activity (aw) among the fortified formulas and the control (p>0.05). However, significant differences were observed in inner and outer diameters, hardness, fracturability, moisture content, crude fat, protein, fiber, ash, total carbohydrates, and calcium levels (p²0.05). Notably, the calcium-enriched formula could be labeled as a Ògood source of calcium,Ó while the Omega-3 and probiotic formulas showed enhanced levels of Omega-3 (5.03 g) and Bacillus coagulans viability (1.7 x 108 CFU/g), respectively. © 2024, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85217211910
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4485
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectBuying behavior
dc.subjectEarly childhood
dc.subjectFinger food
dc.subjectNutrition
dc.titleFrom Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85217211910&partnerID=40&md5=db15231d045aa6590ffa55bfe54a79f4
oaire.citation.endPage18
oaire.citation.issue3
oaire.citation.startPage8
oaire.citation.volume17
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