Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing concentration of water proposed as a possible to improve intake. The objective this study was determine the sensory threshold different salts added drinking using survival analysis. Methods: We performed triangle test methodology samples with three salts: chloride, gluconate and lactate. For each salt, panel 54 consumers tested seven batches samples. Data were adjusted chance estimated discrimination 50%. Results: value estimation 587 ± 131 mg/L water, corresponding 25% discrimination, lactate 676 186 mg/L, 50% chloride 291 73 discrimination. Conclusions: These results show in up 500 mg calcium/L feasible. salt allowing highest lowest perceived changes taste gluconate. Future studies need explore stability acceptability over longer periods time.