The effect of NaFeEDTA on sensory perception and long term acceptance of instant noodles by Vietnamese school children

H.T. Le, M.M. Joosten, J. van der Bijl, I.D. Brouwer, C. de Graaf, F.J. Kok

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

This study investigated the effect of NaFeEDTA fortification on taste and long term acceptance of noodles. A triangle test among 48 children (6¿8 years) and 48 adults (17¿30 years) showed that both children and adults could discriminate fortified from non-fortified noodles with and without seasoning added. A paired preference test by the same subjects with seasoned noodles showed no preference for fortified or non-fortified noodles. A long term acceptance study was carried out with 60 children randomly assigned to a monotony group and a free choice group, receiving five days a week, during 10 weeks fortified noodles with a fixed type of flavour or a flavour of own choice, respectively. Results showed a slight but significant increase of boredom over time, but acceptance ratings remained high and boredom ratings remained low throughout time in both groups. It is concluded that NaFeEDTA fortified noodles are suitable for use in food fortification programmes
Original languageEnglish
Pages (from-to)619-626
JournalFood Quality and Preference
Volume18
Issue number4
DOIs
Publication statusPublished - 2007

Keywords

  • inter-trial variation
  • in-home consumption
  • replicated difference
  • iron fortification
  • preference tests
  • fish sauce
  • pleasantness
  • absorption
  • variety
  • boredom

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