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Chocolate-Fudge Brownies Fortified with 500 mg of Calcium Citrate or Calcium Carbonate per Serving Produces an Acceptable Product when Objective and Sensory Properties are Tested

by Erica Cline and Crystal Kinsey

Erica Cline and Crystal Kinsey

The purpose of this study was measure the effects of fortifying chocolate-fudge brownies with 500 mg of calcium carbonate or calcium citrate against a control and provide 50 percent of the DRIs  for calcium per serving.

Judges consisted of 23 untrained Central Washington University students who participated in 3 sensory evaluation tests.  There were 2 triangle tests, which compared the control against either the calcium citrate or carbonate variation.  The final sensory test was an overall preference test using all 3 variations.

Four separate objective tests were also performed on each batch.  The first 2 tests used the Universal Texture Analyzer (TA.XT2, Texture Technologies, Scarsdale, NY) to measure compression and penetration force.  A third test used a drying oven to determine percent moisture lost.  The final test was a measure of height using a vernier caliper.

In both the triangle tests and the preference test there were no significant differences between the 3 variations.  However, the objective testing indicated the calcium citrate version was significantly different than the control in both the compression and penetration force tests.  There was no significant difference between the variations in the percent moisture lost and the height tests.

Based on the overall preference test we found that an acceptable product can still be achieved by adding either 500 mg of calcium citrate or carbonate per serving.

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