Sensory Evaluation and Stability Characterization of Micronutrient Delivery Vehicle for Local Fortification in Rural Honduras

The Micronutrient Delivery Vehicle (MDV) is a stealth technology to deliver key micronutrients to children through the school lunch program in Honduras. This technology adds micronutrients through traditional dough making process, using staple flours (wheat and corn), oil and water as ingredients. Upon kneading, dough is extruded through a special wooden press into noodle‐like strings. After overnight drying at room temperature, uncooked fortified strings are broken into small pieces, blended and cooked with regular rice as customary. Sensory evaluations of MDV in rice were conducted in the US with adults (MDV alone, acceptance; N=53) and in Honduras with children (triangle and acceptance; 0.8 mg iron/child; N=83). Stability of MDV during cooking and storage carrying retinol palmitate (RP), FeNaEDTA and their combination was evaluated. Two relative humidities (33 and 77%) and temperatures (23 and 40 o C) were tested. Color, RP content and TBARs were measured at 0, 1 and 2 weeks. Adults preferred MDV in rice at 1% over 2%. Children did not detect MDV (1%) in rice and equally accepted MDV‐FeNaEDTA (1%) and control. Retention of RP and iron after cooking ranged from 81 to 99%. MDV color (ΔE) increased due to iron content and after storage. Temperature and condition interaction decreased RP and FeNaEDTA stability, respectively. This is a promising local food fortification technology. NIFA‐ISE grant to WGH, JEA and NJE.