Table 1.

Descriptors developed by the trained sensory evaluation panel for the profiling of the provitamin A-biofortified maize stiff porridges and the representative white porridge.

Attribute		Definition	References	Rating Scale
Appearance
	Colour	Degree of colour intensity ranging from yellow to dark yellow.	Rama (rate 2) Deep yellow cheese	0 = light yellow 10 = deep yellow
	Glossy	Degree of glossiness (shiny) of porridge ranging from opaque (not glossy) to very shiny.	Rama margarine (South African Brand) Ultramel custard	0 = opaque 10 = shiny
	Roughness	The degree of roughness as seen on the surface of the porridge.	Ultramel custard Coarse white maize porridge (25% solid).	0 = not rough 10 = very rough
Aroma
	Overall aroma	The overall aroma intensity of maize porridge		0 = not intense 10 = very intense
	Cooked maize aroma	The intensity of cooked maize aroma in the porridge.	Stiff coarse yellow maize porridge (25% solid)	0 = not perceived 10 = strongly perceived aroma
	Rama-margarine aroma	The intensity of Rama-margarine aroma in the porridge.	Cooked soft yellow maize porridge with Rama margarine (South African Brand).	0 = not perceived 10 = strongly perceived
Texture
	Stickiness	The degree to which the porridge adhered to fingers.	Thin porridge (10% solid). White wheat dough	0 = not sticky 10 = very sticky
	Hardness	The force required to compress the porridge.	Thin cooked porridge (10% solid). Cooked coarse maize meal (33%)	0 = not hard 10 = very hard
	Fineness	The degree of fineness of granules felt in the mouth.	Coarse white maize meal (25%) Corn starch (25% solid)	0 = not fine 10 = very fine
Flavour
	Overall flavour	The overall flavour intensity of maize porridge.		0 = not intense 10 = very intense
	Cooked maize flavour	The intensity of cooked maize flavour in the porridge.	25% cooked yellow maize porridge	0 = bland 10 = strong cooked maize flavour
Aftertaste
	Bitter	The bitter sensation after swallowing the porridge.	Cold instant coffee solution (30% solid)	0 = Not intense 10 = very intense
	Residual grain	The extent to which the particles are felt in the mouth after swallowing.	Cooked coarse sorghum flour	0 = none 10 = a lot