Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread
- Autores: Ghada Ziadeh, Sossy Shadarevian, Amal Malek, Joanna Khalil, Tharwat Haddad, John Haddad, Imad Toufeili
- Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 8, 2005
- Idioma: inglés
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Resumen
Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3-alter-native forced choice (3-AFC) test and construction of dose-response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%-above-chance and probit analysis of 3-AFC data, were in the middle region of calcium concentrations. Analysis of dose-response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO4 (2724 mg/100 g) in pita bread was significantly higher (P < 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium-fortified pita bread was similar (P < 0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO3, CaSO4, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium-fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.
