Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (<i>Lens culinaris</i> Medik.) Dal in Bangladesh

Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (<i>Lens culinaris</i> Medik.) Dal in Bangladesh

This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO<sub>4</sub>.H<sub>2</sub>O, respectively. Our study was carried out among 196 lentil consumers resid...

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Bibliographic Details
Main Authors: Rajib Podder, Mahmudul Hassan Al Imam, Israt Jahan, Fakir Md Yunus, Mohammad Muhit, Albert Vandenberg
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
dual fortification
sensory evaluation
iron and zinc deficiency
lentil
Online Access:https://www.mdpi.com/2304-8158/9/8/992

Internet

https://www.mdpi.com/2304-8158/9/8/992

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