Acceptability and Antioxidant Properties of Vit D and Saskatoon Berry Fortified Rooibos Tea
Vitamin D is an essential nutrient with several biological functions including immune system regulation and calcium absorption. Caffeine-free rooibos tea is an ideal carrier for vitamin D3 supplementation because of its health benefits. It is also a potential base for the addition of Saskatoon berry syrup, a natural flavor additive.
This webinar highlights the development of an iced-rooibos tea with Vitamin D3 and Saskatoon berry syrup fortification as a functional beverage. Sensory evaluation by consumer acceptability and determination of antioxidant properties by LC-QTOF MS will also be discussed.
Key Learning Objectives/What attendees will learn:
An introduction on Functional Foods/Beverages and Their Importance to Nutrition and Health
Consumer Acceptability and Descriptive Studies
Determination of Functionality of the Developed Beverage
Who Should Attend:
Researchers and food developers with an interest in functional foods and beverages and/or flavor chemistry and sensory studies
Presenter: Michel Aliani (Professor, University of Manitoba)
Michel Aliani is a Professor at the Department of Food and Human Nutritional Sciences, University of Manitoba. His area of scientific expertise includes food science, physiology, mass spectrometry (MS), and Nuclear Magnetic Resonance (NMR)-based metabolomics.
Research focus and interests:
- To provide the scientific and molecular basis for the development and successful marketing of functional foods destined for patients with chronic diseases as well as healthy populations in the world and,
- To investigate the effect of active compounds on metabolic pathways in animal and human models.
