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Food Science and Nutrition
Department of Nutrition, Excercise, and Health Sciences
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Calcium Carbonate Fortification had no Effect on Sensory Quality

by Lindsey Lygre and Erin Davis

The purpose of this study was to measure the effects of fortifying Betty Crocker® Super Moist Chocolate Fudge Cake mix with 500mg of calcium or 1000mg of calcium per serving using calcium carbonate. 

Sensory evaluation was performed by 26 untrained judges and included 2 extended triangle tests and 1 preference test.  The first triangle test compared the control against the 500mg fortified cake and the second triangle test compared the 500mg fortified cake against the 1000mg fortified cake.  The last sensory test was a preference test between the 3 variations. 

Objective evaluation was performed using 5 objective tests.  Three of these tests used the Universal Texture Analyzer (TA.XT2, Texture Technologies, Scarsdale, NY) measuring penetration and compression force.  The fourth test measured the height of the 3 cake variations using vernier calipers.  The final test determined moisture content using a drying oven. 

Statistical analysis was determined using Analysis of Variance (ANOVA) and Tukey's LSD, p<0.05.  Three out of five objective tests indicated a significant difference among the variations.  However, the sensory evaluation concluded no significant difference.  Based on the sensory evaluations, chocolate cake is an acceptable product with either 500mg or 1000mg fortification of calcium per serving.

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