Version 1
: Received: 4 November 2024 / Approved: 5 November 2024 / Online: 6 November 2024 (08:49:10 CET)
How to cite:
Podder, R.; Yunus, F. M.; Munaf, N. B.; Rahman, F.; Khanam, F.; Hawlader, M. D. H.; Vandenberg, A. Sensory Acceptability of Multiple Micronutrients Fortified (MMF) Lentil in Bangladesh. Preprints2024, 2024110295. https://doi.org/10.20944/preprints202411.0295.v1
Podder, R.; Yunus, F. M.; Munaf, N. B.; Rahman, F.; Khanam, F.; Hawlader, M. D. H.; Vandenberg, A. Sensory Acceptability of Multiple Micronutrients Fortified (MMF) Lentil in Bangladesh. Preprints 2024, 2024110295. https://doi.org/10.20944/preprints202411.0295.v1
Podder, R.; Yunus, F. M.; Munaf, N. B.; Rahman, F.; Khanam, F.; Hawlader, M. D. H.; Vandenberg, A. Sensory Acceptability of Multiple Micronutrients Fortified (MMF) Lentil in Bangladesh. Preprints2024, 2024110295. https://doi.org/10.20944/preprints202411.0295.v1
APA Style
Podder, R., Yunus, F. M., Munaf, N. B., Rahman, F., Khanam, F., Hawlader, M. D. H., & Vandenberg, A. (2024). Sensory Acceptability of Multiple Micronutrients Fortified (MMF) Lentil in Bangladesh. Preprints. https://doi.org/10.20944/preprints202411.0295.v1
Chicago/Turabian Style
Podder, R., Mohammad Delwer Hossain Hawlader and Albert Vandenberg. 2024 "Sensory Acceptability of Multiple Micronutrients Fortified (MMF) Lentil in Bangladesh" Preprints. https://doi.org/10.20944/preprints202411.0295.v1
Abstract
In this study, panelists in rural Bangladesh (n=150) evaluated the sensory properties of cooked and uncooked dehulled red lentils fortified with eight vitamins and two minerals. Panelists rated appearance, odor, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). We also assessed the taste and texture of the cooked lentil samples, which were prepared as typical South Asian lentil meals. We noted that consumer responses varied significantly in appearance in uncooked samples but were similar in odor and overall acceptability. Meanwhile, the five attributes of cooked samples, including overall acceptability, showed significantly similar consumer responses. This suggests that the fortification process minimally affected the sensory qualities of the fortified lentil sample. Furthermore, the correlation coefficients between color measurements (L = lightness, a* = redness, and b* = yellowness) from HunterLab and sensory acceptability scores were highly significant (p < 0.0001), with values ranging from -0.98 to 0.97. The Cronbach’s alpha (CA) scores for both cooked control and fortified samples were 0.79. The average CA scores for uncooked and cooked samples were 0.71 and 0.79, respectively, demonstrating high consistency in the panelists’ evaluations using hedonic scales. Overall, the sensory qualities of multiple micronutrient fortified lentils were acceptable and did not differ significantly from unfortified lentils.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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