Sensory Acceptability of Gummies Made with Bovine Spleen and Fruit Pulps as a Support Strategy for the Prevention of Childhood Anemia

Abstract

The present research project, submitted in the Innovative Design category, was developed for its presentation at the Science and Technology Fair FERCYT-2025, organized by the Universidad Nacional Micaela Bastidas de Apurímac. Its objective was to produce functional gummies enriched with 20 % bovine spleen and blueberry, mango, and strawberry pulps, and to evaluate their sensory acceptability in a child population. For their preparation, the bovine spleen was precooked at 75 °C in order to preserve its nutritional value; this ingredient provides highly bioavailable heme iron, while the fruits contribute vitamin C and antioxidants that enhance its absorption. The organoleptic characteristics flavor, color, odor, and texture were evaluated using a 3-point facial hedonic scale applied to 15 children aged 3 to 5 years from the district of Tamburco, Abancay.The results showed high acceptability, with the category “I like it a lot” standing out, with frequencies of 80–93.3 % for texture, 73.3–86.7 % for odor, 60–73.3 % for color, and 66.7–86.7 % for flavor, with mango being the most accepted. It is concluded that the gummies enriched with bovine spleen present good sensory acceptance among children, constituting a viable alternative to support anemia prevention. However, it is recommended that future studies include bromatological analyses of the final product, especially the determination of heme iron and its bioavailability, to validate its nutritional relevance.