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FORTIFIED FRUIT BEVERAGES (Sensory Evaluation (To evaluate consumer…
FORTIFIED FRUIT BEVERAGES
Definition
process whereby one or more nutrients are added to food to maintain, improve or enhance the quality of a diet consumed by a group, community or population.
Technology Used
Theory
Mechanism originate from gustatory system of human
Define
Device that can mimic human taste sensors
Can predict sensory attributes
Multi-sensor system
Low selective ssensor
advanced mathematical procedures
Limitation
Loaded with sugar.
High in calories.
No fiber.
Small amounts of vitamin and antioxidants :
Addition of Caseinophosphopeptide (CPP)
Caseinophosphopeptide
Benefits of CPP
Able to enhance iron and calcium absorption
Improved dietary bioavailability of bivalent cations
Have binding and solubilizing properties
Modulating mineral uptake and bone formation
Improvement in oral health
CPP
Mixture of biologically active peptides with different molecular weights
Derived from gastrointestinal or enzymatic digestion of casein
Produce from: whole casein/casein subunits
Presence of a negatively charged amino acid cluster of three
phosphoserines followed by two glutamic acid residues
Methods
Ca
Increase absorption
inhibited the precipitation of calcium phosphate in vitro
enhances the rate of passive diffusion of calcium into the circulation
increases the concentration of soluble calcium
Fe
Increase absorption
iron bind to CPP (site which has great affinity)
have strong capacity to fix divalent cation (iron)
have different chelating capacities
different structure of peptides due inhibition
of intestinal phosphate
Sensory Evaluation
To evaluate consumer acceptance
Attribute evaluated : sweetness
Preference test