Evaluation of ground coffee fortified with vitamin C as a potential carrier

• Main Authors: Mary-Ross L. LAMSEN, Penfield P. MARJORIE, Zivanovic SVETLANA
• Format: Article
• Language: English
• Published: Academic Journals Center of Shanghai Normal University 2021-04-01
• Series: Journal of Shanghai Normal University (Natural Sciences)
• Subjects: l-ascorbic acid; vitamin c; coffee; triangle test; sensory; fortification
• Online Access: http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/view_abstract.aspx?file_no=20210201
• ISSN: 1000-5137; 1000-5137

Ground coffee fortified with 50%,75% and 100% of recommended dietary allowance (RDA 90 mg) of vitamin C per serving was evaluated as a potential carrier for vitamin C.The objectives were to evaluate vitamin C stability after coffee brewing and 3 months storage and to determine whether consumers can detect a difference between regular coffee and coffee fortified with vitamin C.The experimental results showed that in coffee fortified with 50% RDA,16% vitamin C was lost during brewing.No loss occurred at higher fortification levels.After 3 months at room temperature,no degradation of vitamin C was observed at the level of 100% RDA,whereas 5%-6% losses were detected at lower fortification levels.No difference was detected in sensory of brewed coffee fortified with 50% or 75% RDA of vitamin C per serving compared to that of non-fortified coffee.Fortification of ground coffee with 75% RDA of vitamin C per serving may ensure complete delivery of added vitamin to brewed beverage without changing its sensory attributes.Ground coffee might be a potential carrier for fortifying vitamin C in daily life.