This study aimed to evaluate the acceptability of black beans (Phaseolus vulgaris L.) fortified with iron micro particles, to be further used in the prevention and control of iron-deficiency anemia. Three samples of stewed black bean were prepared: 1) no addition of microencapsulated ferrous sulfate (control); 2) 5 mg of iron were added to each serving spoon of beans; and 3) 10 mg of iron added to each serving spoon of beans. A 5-point hedonic scale was used to evaluate the attributes. The samples from the control and the treatment with 5 mg iron/serving spoon had better acceptance, but there was a little difference when the 5mg/serving was compared with the 10 mg/serving. The high acceptability by the sensory panelists indicates that the fortification of black beans with microencapsulated iron is viable and that it can be used to prevent and control iron-deficiency anemia.
Anemia; fortified foods; iron deficiency; microencapsulated iron; sensory analysis
