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. 2022 Jan 10:5:151.
doi: 10.12688/gatesopenres.13361.2. eCollection 2021.

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Gabriela Cormick  1   2   3 , Natalia Matamoros  4 , Iris B Romero  3 , Surya M Perez  3 , Cintia White  3 , Dana Z Watson  3 , José M Belizán  1   2 , Miriam Sosa  5   6 , M Fernanda Gugole Ottaviano  5   7 , Eliana Elizagoyen  5   6 , Lorena Garitta  5   6
Affiliations

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Gabriela Cormick et al. Gates Open Res. .

Abstract

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.

Keywords: Drinking water; calcium inadequacy; calcium salts; survival analysis; triangle test.

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Conflict of interest statement

No competing interests were disclosed.

Figures

Figure 1.
Figure 1.. Calcium gluconate monohydrate threshold taste.
Percent discrimination versus calcium concentration for the Weibull distribution.
Figure 2.
Figure 2.. Calcium lactate pentahydrate threshold taste.
Percent discrimination versus calcium concentration for the Weibull distribution.
Figure 3.
Figure 3.. Calcium chloride dihydrate threshold taste.
Percent discrimination versus calcium concentration for the log normal distribution.
See this image and copyright information in PMC

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