<b>Calcium fortification of roasted and ground coffee with different calcium salts
This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unfortified beverage). Two experts in coffee sens...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2014-09-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/24417 |
| _version_ | 1828947888223289344 |
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| author | Luana Nascimento de Paula Aloisio Henrique Pereira de Souza Isabel Craveiro Moreira Aline Kirie Gohara Ana Flávia de Oliveira Lucia Felicidade Dias |
| author_facet | Luana Nascimento de Paula Aloisio Henrique Pereira de Souza Isabel Craveiro Moreira Aline Kirie Gohara Ana Flávia de Oliveira Lucia Felicidade Dias |
| author_sort | Luana Nascimento de Paula |
| collection | DOAJ |
| description | This study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unfortified beverage). Two experts in coffee sensory testing analyzed six samples of coffee with the addition of different calcium salts; they assessed the aroma, color, and characteristic flavor of traditional coffee. The formulations containing calcium carbonate (A), calcium citrate malate (B), and calcium phosphate (C) were selected and used to verify the effect of using paper and polyester to filter infusions. Formulation B had the greatest purchase intent and presented the highest calcium content in the beverage, and it was considered rich in this mineral. The daily habit of drinking a cup of coffee (50 mL) has been popularized inBrazil; therefore, the addition of calcium citrate malate into traditional coffee powder can be an excellent calcium source and ensure the healthy intake of this macro mineral. |
| first_indexed | 2024-12-14T05:37:38Z |
| format | Article |
| id | doaj.art-9e0389d9ba5c4f98b78d4f4788ea783d |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-14T05:37:38Z |
| publishDate | 2014-09-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-9e0389d9ba5c4f98b78d4f4788ea783d2022-12-21T23:15:07ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642014-09-0136470771210.4025/actascitechnol.v36i4.2441711360<b>Calcium fortification of roasted and ground coffee with different calcium saltsLuana Nascimento de Paula0Aloisio Henrique Pereira de Souza1Isabel Craveiro Moreira2Aline Kirie Gohara3Ana Flávia de Oliveira4Lucia Felicidade Dias5Universidade Tecnológica Federal do ParanáUniversidade Estadual de MaringáUniversidade Tecnológica Federal do ParanáUniversidade Estadual de MaringáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáThis study determined the calcium content and sensory attributes of roast and ground coffee fortified with calcium carbonate, calcium citrate malate, and calcium phosphate. The beverages made from fortified coffee powder were compared with a control (unfortified beverage). Two experts in coffee sensory testing analyzed six samples of coffee with the addition of different calcium salts; they assessed the aroma, color, and characteristic flavor of traditional coffee. The formulations containing calcium carbonate (A), calcium citrate malate (B), and calcium phosphate (C) were selected and used to verify the effect of using paper and polyester to filter infusions. Formulation B had the greatest purchase intent and presented the highest calcium content in the beverage, and it was considered rich in this mineral. The daily habit of drinking a cup of coffee (50 mL) has been popularized inBrazil; therefore, the addition of calcium citrate malate into traditional coffee powder can be an excellent calcium source and ensure the healthy intake of this macro mineral.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/24417beveragecalcium carbonatecalcium citrate malatecalcium phosphatefilterssensory analysis |
| spellingShingle | Luana Nascimento de Paula Aloisio Henrique Pereira de Souza Isabel Craveiro Moreira Aline Kirie Gohara Ana Flávia de Oliveira Lucia Felicidade Dias <b>Calcium fortification of roasted and ground coffee with different calcium salts Acta Scientiarum: Technology beverage calcium carbonate calcium citrate malate calcium phosphate filters sensory analysis |
| title | <b>Calcium fortification of roasted and ground coffee with different calcium salts |
| title_full | <b>Calcium fortification of roasted and ground coffee with different calcium salts |
| title_fullStr | <b>Calcium fortification of roasted and ground coffee with different calcium salts |
| title_full_unstemmed | <b>Calcium fortification of roasted and ground coffee with different calcium salts |
| title_short | <b>Calcium fortification of roasted and ground coffee with different calcium salts |
| title_sort | b calcium fortification of roasted and ground coffee with different calcium salts |
| topic | beverage calcium carbonate calcium citrate malate calcium phosphate filters sensory analysis |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/24417 |
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