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Article

Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh

by
Rajib Podder
1,*,
Mahmudul Hassan Al Imam
2,3,4,
Israt Jahan
2,3,4,
Fakir Md Yunus
5,
Mohammad Muhit
2,3 and
Albert Vandenberg
1
1
College of Agriculture and Bio-resources, The University of Saskatchewan, Agriculture Building 51 Campus Drive, Saskatoon SK S7N 5A8, Canada
2
CSF Global, Dhaka 1213, Bangladesh
3
Asian Institute of Disability and Development, University of South Asia, Dhaka 1213, Bangladesh
4
School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia
5
College of Pharmacy and Nutrition, The University of Saskatchewan, 104 Clinic Place, Saskatoon, SK S7N 2Z4, Canada
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 992; https://doi.org/10.3390/foods9080992
Submission received: 20 June 2020 / Revised: 19 July 2020 / Accepted: 22 July 2020 / Published: 24 July 2020
(This article belongs to the Special Issue Sensory and Consumer Research for a Sustainable Food System)
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Abstract

This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO4.H2O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience with growing, processing, and marketing lentils. A nine-point hedonic scale was used to rate the appearance, odor, taste, texture and overall acceptability of three uncooked and two cooked lentil (dal) samples made from each of the three milled lentil product types (LPTs), red football, red split and yellow split. Preferences for sensory properties were found to be significantly different among all uncooked lentil samples, but not significantly different for cooked samples, with a few exceptions. This means that the fortification process minimally affects dual-fortified lentil sample (fortified with 16 mg of Fe and 8 mg of Zn per 100 g of lentil), which was compared to another cooked sample (unfortified control), in terms of consumers liking for all four attributes (appearance, odor, taste, and texture).
Keywords: dual fortification; sensory evaluation; iron and zinc deficiency; lentil dual fortification; sensory evaluation; iron and zinc deficiency; lentil
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MDPI and ACS Style

Podder, R.; Hassan Al Imam, M.; Jahan, I.; Yunus, F.M.; Muhit, M.; Vandenberg, A. Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh. Foods 2020, 9, 992. https://doi.org/10.3390/foods9080992

AMA Style

Podder R, Hassan Al Imam M, Jahan I, Yunus FM, Muhit M, Vandenberg A. Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh. Foods. 2020; 9(8):992. https://doi.org/10.3390/foods9080992

Chicago/Turabian Style

Podder, Rajib, Mahmudul Hassan Al Imam, Israt Jahan, Fakir Md Yunus, Mohammad Muhit, and Albert Vandenberg. 2020. "Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh" Foods 9, no. 8: 992. https://doi.org/10.3390/foods9080992

APA Style

Podder, R., Hassan Al Imam, M., Jahan, I., Yunus, F. M., Muhit, M., & Vandenberg, A. (2020). Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh. Foods, 9(8), 992. https://doi.org/10.3390/foods9080992

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