Abstract
In this study, panelists in rural Bangladesh (n = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed. Consumer responses varied significantly in the appearance of the uncooked lentils but were similar in odor and overall acceptability. Meanwhile, the five traits of the cooked lentils, including overall acceptability, showed significantly similar consumer responses. This suggests that fortification had a minimal impact on the sensory qualities of the MMF lentils. Furthermore, a highly significant (p < 0.0001) correlation coefficient (with values ranging from -0.98 to 0.97) was observed between HunterLab colorimetric measurements (L = luminosity, a* = red hue, and b* = yellow hue) and sensory trait ratings. The Cronbach's alpha (CA) score for both the cooked control and MMF lentils was 0.79. The average CA score for the cooked lentils was 0.79, while for the uncooked lentils, it was 0.71, demonstrating the strong reliability of the panelists' assessments. Overall, the sensory qualities of the MMF lentils were acceptable and did not differ significantly from those of the control lentils.