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- W2034225828 abstract "To examine the physical and sensory properties of flour tortillas fortified with calcium citrate. Lactose intolerance predominates the world’s population and may contribute to inadequate calcium intake since dairy products are a major dietary calcium source. Establishing means to help individuals obtain adequate calcium from non-lactose containing food products is important. This study evaluated the effects of fortification of flour tortillas with calcium citrate. Calcium-fortified tortillas contained 202.9 mg elemental calcium per 100g edible portion, a more than 7.4 fold increase over non-fortified tortillas. Moisture content, rollability, and sensory acceptability of calcium-fortified tortillas (CT) were compared to flour tortillas prepared without the addition of calcium (PT) and to a commercially available plain flour tortilla (ST). Moisture contents (22.7±0.9% (CT), 24.9±1.2% (PT), and 27.4±0.4% (ST)) differed among all tortillas (p<0.05; n=3 for each type of tortilla). The rollabilities of 3 different samples of each type of tortilla were consistently similar (rollability = 1.0, using the objective scale of Friend et al., 1992). Sensory attributes were measured using a hedonic scale (9=like extremely, 1=dislike extremely) by 55 semitrained panelists. Scores were obtained for appearance (CT=6.78±1.61, PT=6.31±1.56, ST=6.84±1.72), texture (CT=6.96±1.58, 6.58±1.63, ST=6.82±1.57), flavor (CT=6.87±1.60, PT=6.34±1.57, ST=6.31±1.94), aftertaste (CT=6.38±1.43, PT=6.07±1.86, ST=5.93±2.16), and overall acceptability (CT=7.16±1.39∗, PT=6.38±1.58∗, ST=6.49±1.84 (∗p<0.05)). In summary, all sensory attributes of each type of tortilla were liked and panelists rated CT similarly or better than PT or ST on all characteristics. This study shows that calcium-fortified flour tortillas are an acceptable means by which to obtain calcium from a non-lactose containing food. Future studies may include increasing the amount of calcium in each tortilla." @default.
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- W2034225828 date "2004-08-01" @default.
- W2034225828 modified "2023-10-14" @default.
- W2034225828 title "Calcium-fortified flour tortillas: evaluation of physical and sensory properties" @default.
- W2034225828 doi "https://doi.org/10.1016/j.jada.2004.05.126" @default.
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