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Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Products
Author(s) -
Romaña D. Lopez,
Brown K.H.,
Guinard JX.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11429.x
Subject(s) - food science , wheat flour , zinc , flavor , whole wheat , chemistry , fortification , organic chemistry
We studied the sensory acceptability of products made from iron‐ and zinc‐fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO 4 /kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO 4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9‐point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO 4 . We conclude that foods prepared from zinc‐fortified wheat flour should be well accepted.