ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The impact of calcium fortification in the form of calcium citrate malate (CCM) on sensory attributes of an orange flavored beverage was investigated. It was hypothesized that the sensory properties would be negatively influenced by increasing the calcium concentration. Samples of an orange flavored beverage were prepared containing five levels of CCM that had 20% to 60% of the daily Adequate Intake (AI) for calcium. The influence of calcium fortification with CCM on sensory attributes of the beverage was determined using descriptive sensory analysis. In addition, a consumer acceptance test evaluated the acceptability of the sample beverages. The astringency of the beverage increased with higher levels of calcium. However, no further influence on sensory properties of the beverage was observed. There were minimal differences in consumers’liking for all five samples. The acceptability by consumers was not influenced by CCM concentration. Calcium fortification up to 60% of the AI did not reduce consumers’acceptability, however, it influenced the astringency of the orange flavored beverage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2003.tb00255.x
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