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 Research

Gates Open Research

Año: 2022 vol. 5

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