{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,27]],"date-time":"2026-02-27T02:52:40Z","timestamp":1772160760374,"version":"3.50.1"},"reference-count":75,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,11,10]],"date-time":"2023-11-10T00:00:00Z","timestamp":1699574400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Maternal &amp; Child Nutrition"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Iron deficiency (ID) and ID with anaemia (IDA) are serious global health problems that disproportionately affect women aged 15\u201349 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\u00a0and zinc\u2010enriched powder fortified in tap water by conducting sensory evaluations in 35 women of reproductive age using a 9\u2010point hedonic scale, where participants rated the sensory properties of six samples containing different amounts of the active or placebo powder. We found significant differences between samples reconstituted at 1, 2, and 3\u2009g\/L for sensory properties, including overall taste. Participants were found to be more willing to drink the mineral\u2010enriched powder when prepared at the lowest concentration (1\u2009g\/L) compared to higher concentrations. Our results provide important insight into the sensory qualities of a novel formulation of an iron\u00a0and zinc\u2010enriched powder for at\u2010home fortification and indicate consumer acceptability in reproductive\u2010aged women, 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.<\/jats:p>","DOI":"10.1111\/mcn.13575","type":"journal-article","created":{"date-parts":[[2023,11,11]],"date-time":"2023-11-11T01:05:00Z","timestamp":1699664700000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Sensory evaluations of a novel iron and zinc\u2010enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age"],"prefix":"10.1111","volume":"20","author":[{"given":"Clara H.","family":"Miller","sequence":"first","affiliation":[{"name":"Department of Health Sciences Carleton University  Ottawa Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hauna","family":"Sheyholislami","sequence":"additional","affiliation":[{"name":"Department of Health Sciences Carleton University  Ottawa Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jessie L.","family":"Burns","sequence":"additional","affiliation":[{"name":"Department of Health Sciences Carleton University  Ottawa Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1494-3221","authenticated-orcid":false,"given":"Kristin L.","family":"Connor","sequence":"additional","affiliation":[{"name":"Department of Health Sciences Carleton University  Ottawa Ontario Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2023,11,10]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.15537\/smj.2015.2.10289"},{"key":"e_1_2_9_3_1","first-page":"331","volume-title":"Guidelines on food fortification with micronutrients","author":"Allen L.","year":"2006"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.4314\/eamj.v84i10.9565"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.18773\/austprescr.2016.069"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/anae.15405"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690390826563"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1185\/03007995.2012.761599"},{"key":"e_1_2_9_9_1","unstructured":"Di Cesare M. 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