Sensory evaluation and iron content of fortified instant bose corn

Bose corn, an authentic Indonesian culinary from East Nusa Tenggara can be developed into instant, moreover, it may be fortified to increase the iron content. This research aims to determine the iron content and sensory quality of fortified instant bose corn. The treatment included the types of fortificant (ferrous fumarate, ferrous sulfate, and their combination) and the timing of its addition (mixed when the ingredients are cooking, mixed when the ingredients have dried, and mixed in cooked/ready-to-eat product). The bose corn was evaluated for iron content (Fe) and sensory properties (color, flavor, taste, texture, and overall acceptance). The iron content was analyzed by Atomic Absorption Spectrophotometric method and sensory evaluation was tested by hedonic test, moreover, the best treatment was determined by the De Garmo method. The hedonic test showed that fortified instant boses corn tended to be favored by panelists. The fortification was proven to increase the iron content of instant bose corn. The best treatment from the De Garmo method was instant bose corn fortified with ferrous sulfate which was mixed when the sample was dried. It had 4.5 mg/100 g of Fe and was preferred by the panelists in the parameters of taste (4.91), texture (4.91), and overall acceptance (4.88).