Sensory evaluation of biofortified rice variety IDIAP Santa Cruz 11 in self-sustaining farms from the Nutrition Board in Coclé Province, Panamá
DOI:
https://doi.org/10.17533/udea.penh.12266Keywords:
rice (Oryza sativa), food fortified, food analysis, sensory analysis, sensory evaluation, organoleptic trials, consumer satisfaction, food preferencesAbstract
Objective: to evaluate the existence of significant sensory differences between IDIAP Santa Cruz 11, a high-iron and -zinc variety biofortified, and another commonly used by the population. Materials and methods: this study was carried out in three rural communities where the Nutrition Board implements activities through self-sustaining farms. First, a demographic survey was administered to each participant. The rice was prepared and served warm, so that its features were better appreciated. In each community 30 women heads of householeds participated in the evaluation. The triangle test, a discriminatory sensory method, was applied whereby women had to identify the different sample. The data obtained were subjected to statistical testing with chi square. Results: the demographic survey showed that the women are rice producers and consumers who live below the poverty line. From the sensory test, there was no significant difference (p>0,05) between the biofortified rice and local variety. Conclusion: Since there were no statistically significant sensory differences for the rice variety IDIAP Santa Cruz 11, it is expected that this variety would be accepted by the community. It would be appropriate to conduct acceptance testing in other regions of Panama.
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