Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread (English)

in Journal of Food Science ; 70 , 8 ; s548-s552
Journal of Food Science

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.

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Table of contents – Volume 70, Issue 8

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

c455
Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model
Hemung, Bung‐Orn / Yongsawatdigul, Jirawat | 2005
c461
Cause and Prevention of Cane Molasses Gelling
Xu, Yichi / Barringer, Sheryl / Alvarez, Valente | 2005
c465
Development of Muscle Thermal Rigorometer and Characterization of Heat‐induced Muscle Shortening of Tilapia
Su, Chung‐Wen / Kong, Ming‐Sheng | 2005
c471
Validation of a High‐performance Liquid Chromatography‐Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone‐Enriched Supplements
Hubert, Jane / Berger, Monique / Daydé, Jean | 2005
c478
Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Thanonkaew, Amonrat / Benjakul, Soottawat / Visessanguan, Wonnop / Decker, Eric A. | 2005
c483
Stability of α‐Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed‐Fortified Macaroni
Hall, Clifford A. III / Manthey, Frank A. / Lee, Robert E. / Niehaus, Mary | 2005
C483
Stability of alpha-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni
Hall, C. A. / Manthey, F. A. / Lee, R. E. / Niehaus, M. | 2005
c490
Recovery and Purification of 10‐oxo‐trans‐8‐decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Morawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin | 2005
c495
The Effective Methods in Refolding and Activation of Cathepsin L‐like Soybean Protease D3
Kodera, Tomohiro / Asano, Minao / Kawai, Misako / Miwa, Tetsuya / Nio, Noriki | 2005
c503
Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase
Koblitz, Maria G.B. / Pastore, Glaucia M. | 2005
c506
Non‐destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen‐thawed Fish
Uddin, Musleh / Okazaki, Emiko / Turza, Sandor / Yumiko, Yamashita / Tanaka, Munehiko / Fukuda, Yutaka | 2005
c511
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
Kim, Jin Soo / Park, Jae W. | 2005
c517
Aroma Active Compounds of Bulgogi
Ko, Hye Sung / Kim, Tae Hwan / Cho, In Hee / Yang, Ji‐Yeon / Kim, Young‐Suk / Lee, Hyong Joo | 2005
e443
Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Charles, Florence / ANCHEZ, JOSÉ S / Gontard, Nathalie | 2005
e450
An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion
Ranasinghesagara, Janaka / Hsieh, Fu‐Hung / Yao, Gang | 2005
e455
Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage
Sathivel, Subramaniam | 2005
e460
Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Samaranayake, Chaminda P. / Sastry, Sudhir K. / Zhang, Howard | 2005
e466
Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions
Tangsuphoom, Nattapol / Coupland, John N. | 2005
e471
Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery
Vargas, Angela M. / Kim, Moon S. / Tao, Yang / Lefcourt, Alan M. / Chen, Yud‐Ren / LUO, Yaguang / SONG, Yoonseok / Buchanan, Robert | 2005
e477
Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
Chéret, Romuald / Chapleau, Nicolas / Delbarre‐Ladrat, Christine / Verrez‐Bagnis, Véronique / Lamballerie, Marie de | 2005
e484
Effect of Near‐infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread
Olsson, E.E.M. / Trägårdh, A.C. / Ahrné, L.M. | 2005
e492
Production of Cocoa Butter Microcapsules Using an Electrospray Process
Bocanegra, Rodrigo / Gaonkar, Anikumar G. / Barrero, Antonio / Loscertales, Ignacio G. / Pechack, David / Marquez, Manuel | 2005
e498
Components of Vane Yield Stress of Structured Food Dispersions
Genovese, Diego B. / Rao, M. Anandha | 2005
m375
Probiotic Strains as Starter Cultures Improve Angiotensin‐converting Enzyme Inhibitory Activity in Soy Yogurt
Donkor, O.N. / Henriksson, Anders / Vasiljevic, Todor / Shah, Nagendra P. | 2005
m382
Retail Shelf‐Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
Huang, Nai‐Yun / Ho, Chung‐Ping / McMillin, Kenneth W. | 2005
m388
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Lee, Jeongmin / Hwang, Kwon‐Tack / Chung, Min‐Young / Cho, Dong‐Hyeok / Park, Chang‐Soo | 2005
r121
Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Scarlatos, Amber / Welt, Bruce A. / Cooper, Brian Y. / Archer, Douglas / DeMarse, Thomas / Chau, Khe V. | 2005
s509
Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake
Giammarioli, Stefania / Mosca, Maurizio / Sanzini, Elisabetta | 2005
s513
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Laneuville, Sandra I. / Paquin, Paul / Turgeon, Sylvie L. | 2005
S520
Drying Kinetics and beta-Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, P. / Devahastin, S. / Mujumdar, A. S. | 2005
s520
Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, Peamsuk / Devahastin, Sakamon / Mujumdar, Arun S. | 2005
s527
Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol‐Fed Rats: Cholesterol‐lowering Action of Fermented Brown Rice
Hee, Seung / Park, Baek Soojin / Lee, Hyeon Gyu | 2005
s532
Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products
Cho, Hae‐Young / Chung, Seo‐Jin / Kim, Hee‐Sup / Kim, Kwang‐OK | 2005
s539
Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study
Ravi, Ramasamy / Susheelamma, N.S. | 2005
s548
Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread
Ziadeh, Ghada / Shadarevian, Sossy / Malek, Amal / Khalil, Joanna / Haddad, Tharwat / Haddad, John / Toufeili, Imad | 2005
s553
Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Parker, April R. / Penfield, Marjorie P. | 2005
s558
Production of an Isoflavone Concentrate from Red Clover Flowers
Xu, Lei / Kumar, Ashwani / Lamb, Karen / Layton, Linda | 2005
M Food Microbiology and Safety - Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt
Donkor, O.N. / Henriksson, Anders / Vasiljevic, Todor / Shah, Nagendra P. | 2005
S Sensory and Nutritive Qualities of Food - Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice
Baek, Seung Hee / Park, Soojin / Lee, Hyeon Gyu | 2005
R Concise Reviews-Hypotheses in Food Science - Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Scarlatos, Amber / Welt, Bruce A. / Cooper, Brian Y. / Archer, Douglas / DeMarse, Thomas / Chau, Khe V. | 2005
C Food Chemistry and Toxicology - Cause and Prevention of Cane Molasses Gelling
Xu, Yichi / Barringer, Sheryl / Alvarez, Valente | 2005
M Food Microbiology and Safety - Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Lee, Jeongmin / Hwang, Kwon-Tack / Chung, Min-Young / Cho, Dong-Hyeok / Park, Chang-Soo | 2005
S Sensory and Nutritive Qualities of Food - Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate-Xanthan Gum Complexes as Fat Replacer
Laneuville, Sandra I. / Paquin, Paul / Turgeon, Sylvie L. | 2005
Page Charge Notice
| 2005
E Food Engineering and Physical Properties - Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage
Sathivel, Subramaniam | 2005
C Food Chemistry and Toxicology - Non-destructive Visible-NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish
Uddin, Musleh / Okazaki, Emiko / Turza, Sandor / Yumiko, Yamashita / Tanaka, Munehiko / Fukuda, Yutaka | 2005
C Food Chemistry and Toxicology - Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model
Hemung, Bung-Orn / Yongsawatdigul, Jirawat | 2005
S Sensory and Nutritive Qualities of Food - Production of an Isoflavone Concentrate from Red Clover Flowers
Xu, Lei / Kumar, Ashwani / Lamb, Karen / Layton, Linda | 2005
C Food Chemistry and Toxicology - Validation of a High-performance Liquid Chromatography-Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone-Enriched Supplements
Hubert, Jane / Berger, Monique / Daydé, Jean | 2005
C Food Chemistry and Toxicology - Stability of a-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni
Hall III, Clifford A. / Manthey, Frank A. / Lee, Robert E. / Niehaus, Mary | 2005
C Food Chemistry and Toxicology - Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Morawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin | 2005
S Sensory and Nutritive Qualities of Food - Drying Kinetics and b-Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, Peamsuk / Devahastin, Sakamon / Mujumdar, Arun S. | 2005
E Food Engineering and Physical Properties - Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Charles, Florence / Sanchez, José / Gontard, Nathalie | 2005
M Food Microbiology and Safety - Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
Huang, Nai-Yun / Ho, Chung-Ping / McMillin, Kenneth W. | 2005
E Food Engineering and Physical Properties - An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion
Ranasinghesagara, Janaka / Hsieh, Fu-Hung / Yao, Gang | 2005
C Food Chemistry and Toxicology - The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3
Kodera, Tomohiro / Asano, Minao / Kawai, Misako / Miwa, Tetsuya / Nio, Noriki | 2005
E Food Engineering and Physical Properties - Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread
Olsson, E.E.M. / Trägårdh, A.C. / Ahrné, L.M. | 2005
E Food Engineering and Physical Properties - Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions
Tangsuphoom, Nattapol / Coupland, John N. | 2005
C Food Chemistry and Toxicology - Development of Muscle Thermal Rigorometer and Characterization of Heat-induced Muscle Shortening of Tilapia
Su, Chung-Wen / Kong, Ming-Sheng | 2005
S Sensory and Nutritive Qualities of Food - Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake
Giammarioli, Stefania / Mosca, Maurizio / Sanzini, Elisabetta | 2005
S Sensory and Nutritive Qualities of Food - Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products
Cho, Hae-Young / Chung, Seo-Jin / Kim, Hee-Sup / Kim, Kwang-Ok | 2005
E Food Engineering and Physical Properties - Pulsed Ohmic Heating -- A Novel Technique for Minimization of Electro-chemical Reactions During Processing
Samaranayake, Chaminda P. / Sastry, Sudhir K. / Zhang, Howard | 2005
E Food Engineering and Physical Properties - Production of Cocoa Butter Microcapsules Using an Electrospray Process
Bocanegra, Rodrigo / Gaonkar, Anikumar G. / Barrero, Antonio / Loscertales, Ignacio G. / Pechack, David / Marquez, Manuel | 2005
E Food Engineering and Physical Properties - Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery
Vargas, Angela M. / Kim, Moon S. / Tao, Yang / Lefcourt, Alan M. / Chen, Yud-Ren / Luo, Yaguang / Song, Yoonseok / Buchanan, Robert | 2005
C Food Chemistry and Toxicology - Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase
Koblitz, Maria G.B. / Pastore, Glaucia M. | 2005
C Food Chemistry and Toxicology - Aroma Active Compounds of Bulgogi
Ko, Hye Sung / Kim, Tae Hwan / Cho, In Hee / Yang, Ji-Yeon / Kim, Young-Suk / Lee, Hyong Joo | 2005
S Sensory and Nutritive Qualities of Food - Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread
Ziadeh, Ghada / Shadarevian, Sossy / Malek, Amal / Khalil, Joanna / Haddad, Tharwat / Haddad, John / Toufeili, Imad | 2005
JFS Masthead
| 2005
C Food Chemistry and Toxicology - Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Thanonkaew, Amonrat / Benjakul, Soottawat / Visessanguan, Wonnop / Decker, Eric A. | 2005
C Food Chemistry and Toxicology - Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
Kim, Jin Soo / Park, Jae W. | 2005
E Food Engineering and Physical Properties - Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
Chéret, Romuald / Chapleau, Nicolas / Delbarre-Ladrat, Christine / Verrez-Bagnis, Véronique / Lamballerie, Marie de | 2005
Industrial Application Briefs
| 2005
S Sensory and Nutritive Qualities of Food - Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study
Ravi, Ramasamy / Susheelamma, N.S. | 2005
E Food Engineering and Physical Properties - Components of Vane Yield Stress of Structured Food Dispersions
Genovese, Diego B. / Rao, M.Anandha | 2005
S Sensory and Nutritive Qualities of Food - Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Parker, April R. / Penfield, Marjorie P. | 2005

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