Effects of calcium fortification on the physicochemical and sensory properties, Mardon Elian, Ignatius Srianta, Chatarina Trisnawati and Joek Arisasmita
Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium fortification using calcium lactate gluconate (CLG), so that it could be a good source of calcium for lacto-vegetarians or lactose-intolerant people.
Purpose and methodology: The research’s objectives were to investigate the effects of calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory properties of soy-corn milk and to determine the optimum fortification level.
Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93% and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste) from those of 0% CLG treatment.
Keywords: Soy-corn Milk, Calcium Fortification, Calcium Lactate Gluconate