Sensory Trial of Quintuple Fortified Salt-Salt Fortified With Iodine, Iron, Folic Acid, Vitamin B, and Zinc-Among Consumers in New Delhi, India.

BACKGROUND

Micronutrient deficiencies are a cause of significant public health burden and loss of gross domestic product, especially in developing countries. Multiple fortified salt can potentially address this challenge at scale and in a cost-effective manner.

OBJECTIVE

This laboratory-based sensory trial evaluated the acceptability of quintuple fortified salt (QFS), that is, iodized salt (IS) fortified with additional 4 micronutrients: iron, folic acid, vitamin B, and zinc. Iodized salt and double fortified salt (DFS), that is, IS fortified with iron, are used for comparison.

METHODS

Forty-five respondents were recruited by open invitations to the university staff and their families. Each study participant rated 10 food items each in a set of 3 identical preparations differing only in the salt used. A 5-point hedonic scale was used to rate each dish on 6 sensory attributes: appearance, color, aroma, taste, texture, and aftertaste. Finally, the dish was rated on the attribute of overall acceptability-a subjective combined score based on all sensory attributes considered together.

RESULTS

Among the 3 salt types, there was no difference in scores for the sensory attributes of appearance, aroma, taste, texture, and aftertaste, and the attribute of overall acceptability. Color in IS scored significantly higher than in QFS and DFS, but there was no difference between the scores of DFS and QFS.

CONCLUSIONS

The 3 salts IS, DFS, and QFS are comparable to each other in all sensory properties, except for color. This study concludes that QFS is organoleptically acceptable under ideal conditions.