Sensory evaluation of rice fortified with iron

Abstract

Rice is a common food staple consumed by diverse societies and represents the basis of diet for more than half of the world's population. Brazil is one of the major producers of cereal grains and the largest in South American. It produced approximately 10 million tons. in 2003 (FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS, 2004). According to research on Family Incomes carried out by the Brazilian Institute of Statistics and Geography (INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA, 2004), the average amount of household rice consumption was approximately 25 kg/person/year. The easy cultivation of rice, its conservation and transportation, high yield, low cost, high nutritional value, and countless forms of utilization are just some of the many characteristics that make rice so popular and appreciated by different cultures (PHILIPPI, 2003). According to Philippi (2003), rice constitutes an excellent source of carbohydrates and energy in addition to vitamins such as thiamin, riboflavin, and niacin; however, iron is not a significant component of the white rice popularly consumed in this country (UNIVERSIDADE ESTADUAL DE CAMPINAS, 2006). The fortification of foods with nutrients is an accepted practice which has been employed by food industries since the second half of the 20 th century (REILLY, 1996) aiming at increasing the nutritional value and prevent or correct one or more nutrient deficiencies (BRASIL, 1998). Today, with the advance of technology, rice can be an efficient option as a vehicle for fortification of iron as a way to minimize the prevalence of iron deficiency anemia, which represents, worldwide , a hegemonic nutritional problem in public health terms affecting, principally, children and reproductive aged women (WORLD HEALTH ORGANIZATION, 2001). In Brazil, iron deficiency anemia has shown the tendency to assume epidemic proportions over the last decades (OLIVEIRA et al., 2002; MONTEIRO; SZARFARC; MONDINI, 2000). Resumo O objetivo deste trabalho foi verificar diferenças sensoriais entre o arroz convencional e o arroz fortificado com ferro e determinar a aceitação deste pelo consumidor. As diferenças entre os dois tipos de arroz foram analisadas por meio do teste Duo-Trio, com 37 julgadores não treinados. O Teste de Aceitação avaliou aparência geral, cor, aroma e sabor do arroz fortificado com 43 julgadores não treinados, utilizando escala hedônica de sete pontos, com extremos "desgostei muitíssimo" e "gostei muitíssimo". Não houve diferenças significativas entre as amostras analisadas pelo Teste Duo-Trio. Os valores médios obtidos no Teste de Aceitação para os atributos avaliados (aparência geral, cor, aroma e sabor) foram entre 5,6 e 5,9; correspondentes a "gostei" e "gostei muito" de acordo com a escala hedônica. O ferro não causou alterações às características sensoriais do produto final, e o arroz fortificado foi bem aceito.

Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork

“…Sensory evaluation was carried out to evaluate the overall appearance, color, ordor, texture, flavor, and overall acceptability of each minced pork sample, following a descriptive hedonic scale method of Beinner et al [ 20 ]. The sensory evaluation consisted of 30 consumer panels who were invited from the Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Thailand.…”

Improving meatball quality using different varieties of rice bran as natural antioxidant

“…Preference of the meatballs with rice bran was evaluated by thirty untrained panelists for each replication with hedonic test (Beinner et al, 2010). Each panelist was served with seven samples (without rice bran (0) as control, substitution with Bramo rice bran 50% (B50), substitution with Bramo rice 100% (B100), substitution with Serang rice bran 50% (S50), substitution with Serang rice bran 100 % (S100), substitution with Menthik rice bran 50% (M50), substitution with Menthik rice bran 100 % (M100)).…”

“…Each panelist was served with seven samples (without rice bran (0) as control, substitution with Bramo rice bran 50% (B50), substitution with Bramo rice 100% (B100), substitution with Serang rice bran 50% (S50), substitution with Serang rice bran 100 % (S100), substitution with Menthik rice bran 50% (M50), substitution with Menthik rice bran 100 % (M100)). Meatballs were offered to panelists for sensory evaluation using a 7-point hedonic scale to determine the panelists expression in the degree of liking or disliking for each kind of sample (Beinner et al, 2010) whereby the scale was described as 7 -like very much, 6 -like moderately, 5 -like slightly, 4 -neither like nor dislike, 3 -disliked slightly, 2-disliked moderately and 1disliked very much. Seven coded samples were served and water was provided for rinsing the panelists mouth between taste the samples.…”

Characteristic of Analog Rice Using Hot Extruder Twin Screw

“…Padahal sebenarnya bahan tersebut dengan teknologi hot extrusion dapat diolah menjadi beras analog. Beras analog adalah beras yang dibuat dari non padi dengan kandungan karbohidrat mendekati atau melebihi beras 1 dengan menggunakan teknologi beras analog yaitu metode pembutiran atau granulasi dan metode ekstrusi 2,3,4 . Oleh karena itu, diperlukan teknologi untuk mengolah bahan-bahan tersebut menjadi bentuk yang menyerupai beras yang dapat diolah dan dikonsumsi seperti nasi.…”

“…Penelitian tentang beras analog dengan bahan dan proses bervariasi dilaporkan oleh 8,9,10,11,12,13,14,15,16,17 . Pada penelitian ini metode yang digunakan adalah hot extrusion dengan mesin twin screw extruder.…”