Sensory Evaluation of Multiple Fortified Stock Powder

Abstract

The aim of the study was to determine consumer sensory acceptability of multiple fortified stock powder in beef stew as compared to unfortified stock powder, which was used as a control. The panelists included 10 students from the Vaal University of Technology in the Republic of South Africa aged between 18 and 23 years consisting of nine females and one male, who have some knowledge of food evaluation and were also consumers of beef. The multiple fortified stock powder was classified as a functional food in the light of the addition of a range of nutrients. Ten semi-trained panelists, evaluated three differently prepared beef stew samples based on colour, flavour, off-flavour and after flavour acceptability by using a 5-point hedonic scale. Two samples were cooked for 10 min and 30 min respectively with fortified stock powder and the other sample with unfortified stock powder. The hedonic scale ranged from “unacceptable” (which was assigned the value of one), “moderately unacceptable” (value of 2), “acceptable” (value of 3),” moderately acceptable” (value of 4) and “highly acceptable” (value of 5) respectively. The results showed that multiple fortified stock powder cooked in beef stew was appreciably accepted by the semi- trained panel. Multiple fortified stock powder is comparable to ordinary stock powder in acceptability and would be accepted when introduced into the market with accompanying education. In conclusion, sensory evaluation should precede all future micronutrient food fortification programmes and multiple fortified stock powder should be promoted as a potential functional food.