Effects of calcium fortification on the physicochemical and sensory properties, Mardon Elian, Ignatius Srianta, Chatarina Trisnawati and Joek Arisasmita
Mardon Elian, Ignatius Srianta, Chatarina Yayuk Trisnawati and Joek Hendrasari Arisasmita, Widya Mandala Surabaya Catholic University, Indonesia
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