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Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water.

التفاصيل البيبلوغرافية
العنوان: Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water.
المؤلفون: Cormick G; Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina.; Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina.; Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina., Matamoros N; Instituto de Desarrollo E Investigaciones Pediátricas 'Prof. Dr. Fernando E. Viteri' Hospital de Niños 'Sor María Ludovica de La Plata (IDIP), Ministerio de Salud/Comisión de Investigaciones Científicas de La Provincia de Buenos Aires, La Plata, 1900, Argentina., Romero IB; Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina., Perez SM; Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina., White C; Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina., Watson DZ; Departamento de Ciencias de la Salud, Universidad Nacional de La Matanza (UNLaM), San Justo, 1754, Argentina., Belizán JM; Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Ciudad de Buenos Aires, 1414, Argentina.; Centro de Investigaciones en Epidemiología y Salud Pública (CIESP-IECS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad de Buenos Aires, 1414, Argentina., Sosa M; Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina., Gugole Ottaviano MF; Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina.; Comisión de Investigaciones Científicas de la provincia de Buenos Aires (CIC), Buenos Aires, Argentina., Elizagoyen E; Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina., Garitta L; Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
المصدر: Gates open research [Gates Open Res] 2022 Jan 10; Vol. 5, pp. 151. Date of Electronic Publication: 2022 Jan 10 (Print Publication: 2021).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Bill and Melinda Gates Foundation Country of Publication: United States NLM ID: 101717821 Publication Model: eCollection Cited Medium: Internet ISSN: 2572-4754 (Electronic) Linking ISSN: 25724754 NLM ISO Abbreviation: Gates Open Res Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Seattle, WA : Bill and Melinda Gates Foundation, [2017]-
مستخلص: 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.
Competing Interests: No competing interests were disclosed.
(Copyright: © 2022 Cormick G et al.)
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فهرسة مساهمة: Keywords: Drinking water; calcium inadequacy; calcium salts; survival analysis; triangle test
تواريخ الأحداث: Date Created: 20220125 Latest Revision: 20220125
رمز التحديث: 20240628
مُعرف محوري في PubMed: PMC8753188
DOI: 10.12688/gatesopenres.13361.2
PMID: 35071994.2. Version: 2. Publisher Version ID: 2. Version Date: 2022/01/10
قاعدة البيانات: MEDLINE
الوصف
تدمد:2572-4754
DOI:10.12688/gatesopenres.13361.2