Cargando…
Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensor...
Autores principales: | , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
F1000 Research Limited
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753188/ https://www.ncbi.nlm.nih.gov/pubmed/35071994 http://dx.doi.org/10.12688/gatesopenres.13361.2 |
_version_ | 1784632041604644864 |
---|---|
author | Cormick, Gabriela Matamoros, Natalia Romero, Iris B. Perez, Surya M. White, Cintia Watson, Dana Z. Belizán, José M. Sosa, Miriam Gugole Ottaviano, M. Fernanda Elizagoyen, Eliana Garitta, Lorena |
author_facet | Cormick, Gabriela Matamoros, Natalia Romero, Iris B. Perez, Surya M. White, Cintia Watson, Dana Z. Belizán, José M. Sosa, Miriam Gugole Ottaviano, M. Fernanda Elizagoyen, Eliana Garitta, Lorena |
author_sort | Cormick, Gabriela |
collection | PubMed |
description | Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time. |
format | Online Article Text |
id | pubmed-8753188 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | F1000 Research Limited |
record_format | MEDLINE/PubMed |
spelling | pubmed-87531882022-01-20 Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water Cormick, Gabriela Matamoros, Natalia Romero, Iris B. Perez, Surya M. White, Cintia Watson, Dana Z. Belizán, José M. Sosa, Miriam Gugole Ottaviano, M. Fernanda Elizagoyen, Eliana Garitta, Lorena Gates Open Res Research Article Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time. F1000 Research Limited 2022-01-10 /pmc/articles/PMC8753188/ /pubmed/35071994 http://dx.doi.org/10.12688/gatesopenres.13361.2 Text en Copyright: © 2022 Cormick G et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Cormick, Gabriela Matamoros, Natalia Romero, Iris B. Perez, Surya M. White, Cintia Watson, Dana Z. Belizán, José M. Sosa, Miriam Gugole Ottaviano, M. Fernanda Elizagoyen, Eliana Garitta, Lorena Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title | Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title_full | Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title_fullStr | Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title_full_unstemmed | Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title_short | Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
title_sort | testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8753188/ https://www.ncbi.nlm.nih.gov/pubmed/35071994 http://dx.doi.org/10.12688/gatesopenres.13361.2 |
work_keys_str_mv | AT cormickgabriela testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT matamorosnatalia testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT romeroirisb testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT perezsuryam testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT whitecintia testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT watsondanaz testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT belizanjosem testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT sosamiriam testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT gugoleottavianomfernanda testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT elizagoyeneliana testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater AT garittalorena testingforsensorythresholdindrinkingwaterwithaddedcalciumafirststeptowardsdevelopingacalciumfortifiedwater |