%0 Journal Article
%T Evaluaci車n sensorial de arroz (Oryza sativa) variedad Azucena en la Regi車n Aut車noma del Atl芍ntico Norte en Nicaragua
%A Garc赤a Montecinos
%A Karina Leticia
%A Godoy Godoy
%A Jos谷 Alberto
%A Carrillo Centeno
%A Patricia Mercedes
%A Pach車n
%A Helena
%J Perspectivas en Nutrici車n Humana
%D 2011
%I Universidad de Antioquia
%X objective: evaluate the sensory characteristics of azucena, a traditional landrace rice (oryza sativa) with elevated iron and zinc levels which can nutritionally benefit vulnerable populations. materials and methods: in five communities from nicaragua＊s regi車n aut車noma del atl芍ntico norte, azucena was compared to a local rice variety using sensory evaluation methods. two tests were applied to 203 household heads: acceptability and preference. results: for acceptability (on a scale of 1 to 4), azucena scored a mean ㊣ de of 3,1㊣0,7 for texture, 3,1㊣0,8 for smell, 3,0㊣0,9 for taste, and 3,0㊣0,8 for color. using a non-parametric statistic, acceptability was deemed higher (p<0,05) for the local variety in all of the qualities assessed: 3,2㊣0,8 for texture, 3,2㊣0,7 for smell, 3,2㊣0,7 for taste, and 3,3㊣0,7 for color. fifty six percent of consumers preferred the local variety over azucena; this was not statistically different from the expected 50% (p=0,23). conclusions: due to its inherent qualities and sensory properties, azucena was not accepted by the study population. therefore, if azucena is to be commercially released in nicaragua, strategic campaigns are recommended to promote its consumption.
%K rice (oryza sativa)
%K food fortified
%K food analysis
%K food technology/methods
%K sensory evaluation
%K organoleptic trials
%K consumer satisfaction
%K food preferences.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0124-41082011000200003&lng=en&nrm=iso&tlng=en