Development of a calcium-fortified gelatin powder for the elderly

Abstract

Osteoporosis is the most common metabolic bone disease in elderly people and one of the risk factors is low dietary calcium incomes. The WHO/FAO Food Fortification Guide describes the appropriate calcium salts for use, including calcium carbonate. The goal of the research was to develop a calcium-fortified gelatin powder for the elderly. For its compliance, the concentration of calcium carbonate, the physical-chemical, microbiological and sensory characterization of the fortified gelatin was determined and its cost was estimated. Three treatments were designed with three calcium concentrations and the best sensory acceptance was selected. A formulation was obtained that provides a calcium content of 200 mg/100, characterized with a humidity of     3.41%, pH equal to 4.4 and °Brix of 84,7, with adequate microbiological characteristics that ensure its health quality.

The tasters described it as a crystalline gel, of color associated with the flavor it represents and uniform, without turbidity or opacity, clean, without particles in suspension, nor sediments, with smell and flavor characteristic to the flavoring used, balanced sweetness and acidity, without strange or calcareous notes, texture of a well-formed gel, firm, elastic, although it practically does not offer resistance to biting and disintegrates easily in the mouth, without adhesiveness. The product has a cost of 94.99 pesos in national currency.