IngentaConnect Novel Approaches and Application of Contemporary Sensory Evaluati...

Authors: Bovell-Benjamin, Adelia C.¹; Guinard, Jean-Xavier²

Source: Critical Reviews in Food Science and Nutrition, Volume 43, Number 4, July-August 2003 , pp. 379-400(22)

Abstract:

Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs. Referee: Dr. Carol Yackinous, Frito-Lay, Inc., 7701 Legacy Drive, Plano, TX 75024

Keywords: iron deficiency; consumer acceptance; hexanal; descriptive analysis; maize meal porridge

Document Type: Research article

Affiliations: 1: NASA/Tuskegee Center for Environmental Systems and Human Exploration of Space Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088 2: Department of Food Science and Technology, University of California, Davis, CA 95616

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Novel Approaches and Application of Contemporary Sensory Evaluation Practices in Iron Fortification Programs