Pea protein provides a promising matrix for microencapsulating ironPlant Food for Human Nutrition

Luciana Linhares de Azevedo Bittencourt, Cristiana Pedrosa, Valéria Pereira de Sousa, Anna Paola Trindade Pierucci, Marta Citelli**Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rua São Francisco Xavier, 524, 12º andar, Rio de Janeiro, RJ, Brazil - 20559-900 e-mail: citelli@uerj.br; Phone: 55+21+2868-8298 Fax: 55+21+2868-8629

A B

Sensory analysis of banana candy. A The acceptability index (AI) performed in relation to total quality B Evaluation of the intensity of metallic and bitter tastes obtained by applying a 9-point scale, whose extremes correspond to very strong (1) and very weak taste (9) and midway in the scale (5) corresponds to indifference to the rated taste. The obtained results were analyzed to determine significance using the one way ANOVA and Tukey multiple comparison tests. No statistical differences were observed (p < 0.05)

B-1 banana candy unfortified, control sample; B-2 banana candy with microparticles equivalent to 3.6 mg per portion (100g); and B-3 banana candy with

microparticles equivalent to 5.5 mg Fe

Sensory evaluation of a product enriched with iron microparticles

METHODS

Incorporation of microparticles into banana candy: a sensory analysis

The banana candies were produced using bananas (52%), sugar (38%) and orange juice

(10%). The product was divided into three equal parts, labeled as B-1 unfortified banana

candy, control sample; B-2 banana candy containing microparticles that were equivalent to

3.6 mg per portion (100g); and B-3 banana candy with microparticles that were equivalent

to 5.5 mg Fe. Fifty untrained tasters participated in the study. Each subject tasted the three

samples of candies and rated their attributes according to color, consistency and quality.

They used the hedonic nine point scale that ranged from extremely like, number 9

(maximum score), to extremely dislike denoted as number 1 (minimum score). The

acceptability index (AI) was performed in relation to the total quality. To calculate the

Acceptability Index of the product, the following expression was adopted: AI (%) = 100 x A

/ B, where A = mean score obtained for the product, and B = maximum score given by a

taster of the product. An AI that was higher than or equal to 70% was considered ideal.

Perception of the metallic and bitter tastes was also evaluated by applying another 9-point

scale, whose extremes corresponded to very strong (1) and very low taste (9) and the

midpoint of the scale (5) that corresponds to indifference to the rated taste.