Dept. of Plant Sciences, Univ. of Saskatchewan, Saskatchewan, Canada.
James P. Grant School of Public Health, BRAC Univ., Dhaka-1212, Bangladesh.
J Food Sci. 2018 Mar;83(3):804-813. doi: 10.1111/1750-3841.14066. Epub 2018 Feb 22.
Panelists in Saskatoon, Canada (n = 45) and Dhaka, Bangladesh (n = 98) participated in sensory evaluations of the sensory properties of both cooked and uncooked dehulled red lentil dal fortified with FeSO ·7H O, NaFeEDTA or FeSO ·H O at fortificant Fe concentrations of 800, 1,600 (both cooked and uncooked), or 2,800 ppm. Appearance, odor, and overall acceptability of cooked and uncooked samples were rated using a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). Taste and texture were rated for the cooked samples prepared as typical south Asian lentil meals. Significant differences in sensory quality were observed among all uncooked and cooked samples at both locations. Overall, scores for all sensory attributes and acceptability of uncooked lentil decreased with increasing concentration of Fe in the fortificant; however, Fe fortification (particularly with NaFeEDTA) had small effects on acceptability. Panelists from Saskatoon provided a wider range of scores than those from Bangladesh for all attributes of cooked lentil. Overall, sensory evaluation of Fe fortification using NaFeEDTA minimally affected consumer perception of color, taste, texture, odor, and overall acceptability of cooked lentil. Reliability estimates (Cronbach's alpha [CA]) indicated that consumer scores were generally consistent for all attributes of all lentil samples (mean CA > 0.80). NaFeEDTA was found to be the most suitable Fe fortificant for lentil based on consumer acceptability. Consumption of 45 to 50 g of NaFeEDTA-fortified lentil (fortificant Fe concentration of 1,600 ppm) per day meets the estimated average requirements (EARs) of Fe for humans (10.8 to 29.4 mg).
Iron fortification of dehulled lentil dal may change organoleptic attributes that can influence consumer acceptability. Sensory evaluation by consumers helps to determine the effect on appearance, odor, taste, texture, and overall acceptability of fortified lentils. In this study, consumer acceptability was evaluated with panelists who consume lentil regularly. Panelists provided significantly different scores for 5 sensory attributes for 10 uncooked and 3 cooked lentil samples. Panelists reliably preferred NaFeEDTA as the most suitable Fe fortificant for dehulled lentils for 5 attributes. Overall, lentil dal fortified with NaFeEDTA can offer a simple and low-cost solution to human health problems associated with iron-related malnutrition.
在萨斯卡通（加拿大）（n = 45）和达卡（孟加拉国）（n = 98）的小组成员参加了感官评估，评估了用 FeSO ·7H O、NaFeEDTA 或 FeSO ·H O 强化的脱壳红扁豆 dal 的感官特性，强化剂 Fe 的浓度分别为 800、1600（均为煮熟和未煮熟）或 2800ppm。使用 9 分愉悦量表（1 = 非常不喜欢到 9 = 非常喜欢）对煮熟和未煮熟样品的外观、气味和总体可接受性进行评分。对煮熟的样品按照典型的南亚扁豆餐进行了味道和质地的评价。在两个地点，所有未煮熟和煮熟的样品在感官质量方面都存在显著差异。总体而言，随着强化剂中 Fe 浓度的增加，未煮过的扁豆的所有感官属性和可接受性评分均降低；然而，Fe 强化（特别是使用 NaFeEDTA）对可接受性的影响很小。萨斯卡通的小组成员对煮熟的扁豆的所有属性提供的评分范围比来自孟加拉国的小组成员更广泛。总体而言，使用 NaFeEDTA 对 Fe 强化的感官评估对煮熟的扁豆的颜色、味道、质地、气味和总体可接受性的消费者感知影响很小。可靠性估计值（Cronbach's alpha [CA]）表明，对于所有扁豆样品的所有属性，消费者评分通常是一致的（平均 CA > 0.80）。根据消费者的可接受性，NaFeEDTA 被发现是最适合扁豆的 Fe 强化剂。每天食用 45 至 50 克经 NaFeEDTA 强化的扁豆（强化剂 Fe 浓度为 1600ppm）可满足人类铁的估计平均需求量（EAR）（10.8 至 29.4mg）。
脱壳扁豆 dal 的铁强化可能会改变影响消费者可接受性的感官属性。消费者的感官评估有助于确定强化扁豆在外观、气味、味道、质地和总体可接受性方面的影响。在这项研究中，使用经常食用扁豆的小组成员进行了消费者可接受性评估。小组成员对 10 个未煮过和 3 个煮过的扁豆样品的 5 个感官属性提供了显著不同的评分。小组成员可靠地更喜欢 NaFeEDTA 作为最适合脱壳扁豆的 Fe 强化剂，用于 5 个属性。总体而言，用 NaFeEDTA 强化的扁豆 dal 可以为与铁相关的营养不良相关的人类健康问题提供一种简单且低成本的解决方案。
