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Evaluation of sensory and objective changes to a fruit-based smoothie after the addition of two different quantities of tri calcium citrate

by Letitia Damien, Kim McCorquodale, & Amanda Richardson

Letitia Damien, Kim McCorquodale, & Amanda Richardson

The consumption of calcium is not adequate for many people. Fortification of foods with calcium is a potential method to increase intake. The objective of this study was to evaluate differences in sensory tests, objective tests and overall acceptability after adding 2 different amounts of calcium to Hansen's Strawberry Banana smoothie. Tri calcium citrate (TCC) was added until 2 smoothie treatment samples contained 100mg and 290mg added calcium per 8 ounce serving. The control sample contained no added calcium.

During triangle tests, judges (n = 22) were only able to distinguish the control sample from the 290mg treatment. No significant differences were found during descriptive tests evaluating the samples for sourness, sweetness, texture, and preference (n=30). The % brix increased significantly with increased added TCC. Turbidity was significantly higher in the 290mg sample. A large portion of the TCC precipitated out of solution in the 290mg sample. This was not noticed by the judges because the samples were shaken before serving; however, this could affect acceptability and calcium absorption if the 290mg sample were not shaken during consumption. The 100mg sample had no difference in preference from the control and contained no TCC precipitate.

Based on our study results, a smoothie product supplemented with 100 mg of TCC would be accepted by consumers. Such a product would have health benefits and could be produced at little added costs.

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