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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...

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Autores principales: 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
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
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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.
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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
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