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:

1. 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,
2. To investigate the effect of active compounds on metabolic pathways in animal and human models.