Sensory Acceptability of Fortified Lentils in Bangladesh
Author Information
Author(s): Podder Rajib, Yunus Fakir Md, Munaf Nurjahan Binte, Rahman Farzana, Khanam Fouzia, Hawlader Mohammad Delwer Hossain, Vandenberg Albert
Primary Institution: Department of Plant Sciences, University of Saskatchewan
Hypothesis
Will multiple micronutrient fortification affect the sensory qualities of lentils?
Conclusion
The sensory qualities of the fortified lentils were acceptable and did not differ significantly from those of the control lentils.
Supporting Evidence
- The study involved 150 panelists who assessed the sensory attributes of lentils.
- Consumer responses were similar for odor and overall acceptability between fortified and unfortified lentils.
- A significant correlation was found between colorimetric measurements and sensory trait ratings.
- Cronbach’s alpha scores indicated strong reliability of the panelists’ assessments.
Takeaway
This study found that adding vitamins and minerals to lentils didn't change how much people liked them.
Methodology
A cross-sectional study where 150 panelists evaluated the sensory attributes of cooked and uncooked lentils using a nine-point hedonic scale.
Potential Biases
Potential bias from participant selection and the subjective nature of sensory evaluation.
Limitations
The study was limited to a specific region in Bangladesh and may not be generalizable to other populations.
Participant Demographics
Participants were aged 16-65, with a balanced gender ratio and diverse socioeconomic backgrounds.
Statistical Information
P-Value
p<0.0001
Statistical Significance
p<0.0001
Digital Object Identifier (DOI)
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