Podder Rajib, Yunus Fakir Md, Munaf Nurjahan Binte, Rahman Farzana, Khanam Fouzia, Hawlader Mohammad Delwer Hossain, Vandenberg Albert
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Department of Psychology and Neuroscience, Dalhousie University, 1355 Oxford St., Halifax, NS B3H 4R2, Canada.
Foods. 2024 Dec 17;13(24):4081. doi: 10.3390/foods13244081.
In this study, panelists in rural Bangladesh ( = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed. Consumer responses varied significantly in the appearance of the uncooked lentils but were similar in odor and overall acceptability. Meanwhile, the five traits of the cooked lentils, including overall acceptability, showed significantly similar consumer responses. This suggests that fortification had a minimal impact on the sensory qualities of the MMF lentils. Furthermore, a highly significant ( < 0.0001) correlation coefficient (with values ranging from -0.98 to 0.97) was observed between HunterLab colorimetric measurements (L = luminosity, a* = red hue, and b* = yellow hue) and sensory trait ratings. The Cronbach's alpha (CA) score for both the cooked control and MMF lentils was 0.79. The average CA score for the cooked lentils was 0.79, while for the uncooked lentils, it was 0.71, demonstrating the strong reliability of the panelists' assessments. Overall, the sensory qualities of the MMF lentils were acceptable and did not differ significantly from those of the control lentils.
在本研究中，孟加拉国农村地区的150名小组成员评估了两种煮熟和未煮熟的去皮红扁豆的感官特性：对照组（未强化扁豆）和添加了八种维生素和两种矿物质的扁豆（多种微量营养素强化；MMF）。小组成员使用九点享乐量表（1 = 极度不喜欢；9 = 极度喜欢）评估外观、气味和总体可接受性。对作为南亚扁豆餐制备的煮熟扁豆的味道和质地进行了评估。消费者对未煮熟扁豆外观的反应差异显著，但在气味和总体可接受性方面相似。同时，煮熟扁豆的五个特性，包括总体可接受性，显示出消费者反应显著相似。这表明强化对MMF扁豆的感官品质影响最小。此外，在HunterLab比色测量值（L = 明度，a* = 红色调，b* = 黄色调）和感官特性评分之间观察到高度显著（<0.0001）的相关系数（值范围为-0.98至0.97）。煮熟的对照组和MMF扁豆的克朗巴哈系数（CA）得分均为0.79。煮熟扁豆的平均CA得分为0.79，而未煮熟扁豆的平均CA得分为0.71，这表明小组成员评估的可靠性很强。总体而言，MMF扁豆的感官品质是可接受的，与对照扁豆的感官品质没有显著差异。
