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Date Published: 15/04/2016
Abstract Views: 241
Views PDF: 102
Issue
Vol. 12 No. 2 (2016)
Section
ORIGINAL RESEARCH
How to Cite
1.
DO TBH, NGUYEN TTN, NGUYEN TYH, NGUYEN TPT, NGUYEN XN, LE BM. EVALUATION OF ACCEPTABILITY AND PREFERENCE OF BISCUITS FORTIFIED WITH CALCIUM AND VITAMIN D 2 EXTRACTED FROM YEAST SACCHAROMYCES CEREVISIAE AMONG PRIMARY SCHOOL CHILDREN TO IMPROVE THEIR NUTRITION STATUS. Tạp chí Dinh dưỡng và Thực phẩm. 2016;12(2):17-22. Accessed December 4, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/576

EVALUATION OF ACCEPTABILITY AND PREFERENCE OF BISCUITS FORTIFIED WITH CALCIUM AND VITAMIN D 2 EXTRACTED FROM YEAST SACCHAROMYCES CEREVISIAE AMONG PRIMARY SCHOOL CHILDREN TO IMPROVE THEIR NUTRITION STATUS

Thi Bao Hoa DO1,, Thi Thuy Ninh NGUYEN1, Thi Yen Ha NGUYEN1, Thi Phuong Thao NGUYEN1, Xuan Ninh NGUYEN2, Bach Mai LE1
1 National Institute of Nutrition, Hanoi, Vietnam
2 Vietnam Anti-Doping Agency

Main Article Content

Abstract

The objective of this study was to research the acceptability and preference of fortified biscuits in primary school children. The study was a community intervention in 17 weeks (85 days). Children (n= 184) from two primary schools in Gia Binh district – Bac Ninh province were recruited. They were divided into 2 groups. Control group: had biscuits fortified with calcium. Intervention group: had biscuits fortified with calcium and vitamin D2. Each child had 25 g of biscuits per day. This research showed that all biscuits were well accepted. In general, the difference of acceptability and hedonic test between 2 groups was not significant. The average product amount consumed in both groups was 91.8%. Nobody had any signs of gastrointestinal disturbance during intervention time. On average, 72.3% of the children in both groups liked product. The results showed that micronutrient fortified biscuits might be a feasible solution to improve children nutrition status in the community.

Article Details

Keywords

Vitamin D2, Saccharomyces cerevisiae, acceptability, preference

References

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