Consumer Acceptance and Sensory Evaluation of Fortified Rice Kernels and Fortified Rice

Micronutrient malnourishment also known as hidden hunger is one of the major health concerns around the world. A deficiency that specifically involves iron deficiency is anaemia and is considered as a major public health concern. As a food-based remedy for iron-deficiency anaemia led to the development of fortified rice (FR) processed by blending fortified rice kernel with conventional rice in the 1:100 ratio. This has been unfolded as a promising strategy in which grinding, conditioning, extrusion and drying which incorporate the essential micronutrients, viz., Iron, Folic acid and Cyanocobalamin. It also focuses on delivering indistinguishable nutritional attributes with respect to the conventional rice. However, the perceptible differences such as aroma, taste, appearance and texture may somehow lead to a misinterpretation about its authenticity and give the impression of adulteration like malpractices. This chapter focuses on the sensory attributes as well as consumer perception of FR. Additionally, the advanced sensory analysis techniques are incorporated to accomplish huge sensory compatibility of FR with regular rice. The consumer awareness, communication and labelling strategies are adopted in such a way that long-term acceptability is achieved.