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. 2023 Aug 27;82(7):892–912. doi: 10.1093/nutrit/nuad100

Table 9.

Summary of studies investigating sensory acceptability of zinc-biofortified rice via hedonic score testing

Population, N Hedonic scale Varieties investigated Food product Acceptability resulta for biofortified food product Reference
Adults in urban Bolivia (N = 97) or Colombia (N = 146) 7-point

  • PCT-25-C2-329-4-2SR-5P

  • CT22154-9P-1SR-1P-3SR

  • Local variety MAC-18 (controlb)

  • CICA4 (control)

 Cooked Acceptable Woods et al (2020)79
Adult panelists in India, N = 10 5-point

  • Karidaddi

  • Makam

  • IVT (SHW) 91

  • Badshahbhog

  • BI 43

  • BI 33 (control)

 Cooked NRc Yareshimi et al (2013)78
a

Foods were considered acceptable if they had an overall sensory acceptability score of ≥70%.

b

Control refers to a nonbiofortified, non-fortified, conventional crop.

c

In the study Yareshimi 2013, mean sensory scores of cooked biofortified rice varieties are given in Figures 1 and 2, but it is not clear how these means were calculated. It appears that a “Figure 3” is missing from the paper, which may contain each parameter's individual score. We have included the mean score here for reference. Abbreviations: NR, not reported.