Sensory evaluations of a novel iron and zinc-enriched powder for the treatment and prevention of iron deficiency in women of reproductive age.

Iron deficiency (ID) and iron deficiency with anaemia (IDA) are serious global health problems that disproportionately affect women aged 15-49 years. Although food fortification is one of the most effective and sustainable ways to combat nutritional deficiencies, iron remains one of the most difficult micronutrients to fortify, given its tendency to react strongly with food constituents. Therefore, it is important to assess the sensory properties of foods fortified with iron to determine the acceptability and palatability in target populations. We aimed to determine the palatability and acceptability of a novel iron and zinc enriched powder fortified in tap water by women of reproductive age. A 9-point hedonic scale was used to evaluate the colour, odour, and taste properties of samples containing different amounts of the mineral-enriched powder compared to placebo. We found significant differences between samples reconstituted at 1g/L, 2g/L, and 3g/L for sensory properties, including overall taste. Participants were more willing to drink the mineral-enriched powder when prepared at the lowest concentration (1g/L) compared to higher concentrations. Our results provide important insight on sensory qualities of a novel mineral-enriched powder for at-home fortification, and indicate consumer acceptability in women of reproductive age, a key group at risk for ID/IDA. If found to improve iron status, novel treatments like this product will contribute to global efforts to develop safe, acceptable, and sustainable interventions for ID and IDA.