Dialyzable calcium from milk processed with soluble fiber-containing gums, thickeners, and cocoa
Dialyzable calcium form 10 percent nonfat dry milk (NFDM) processed with gums, thickeners, and cocoa was determined following in vitro peptic-pancreatic digestion. Acidification to pH 4.2, heat pasteurization, or boiling for 30 min did not affect the percentage dialyzable calcium from 10 percent NFDM alone or in the presence of any of the additives tested. At a level of 1 percent, carrageenan, gum arabic, gum karaya, and low-methoxyl pectin significantly decreased (p minor 0.05) and agar increased (p minor 0.01) percentage dialyzable calcium. Other gums and thickeners were withouth effect and viscosity of the food system did not correlate with percentage dialyzable calcium. Five percent Dutch or natural process cocoa caused a one-third reduction in dialyzable calcium and 1 percent Dutch cocoa also produced a significant decrease.
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| Format: | biblioteca |
| Published: |
Jul-
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| Subjects: | CACAO, GOMAS, EXUDADOS, CARRAGENINAS, PRODUCTOS LACTEOS, CALCIO, DIGESTIBILIDAD, FIBRA ASIMILABLE, DIALISIS, |
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| Summary: | Dialyzable calcium form 10 percent nonfat dry milk (NFDM) processed with gums, thickeners, and cocoa was determined following in vitro peptic-pancreatic digestion. Acidification to pH 4.2, heat pasteurization, or boiling for 30 min did not affect the percentage dialyzable calcium from 10 percent NFDM alone or in the presence of any of the additives tested. At a level of 1 percent, carrageenan, gum arabic, gum karaya, and low-methoxyl pectin significantly decreased (p minor 0.05) and agar increased (p minor 0.01) percentage dialyzable calcium. Other gums and thickeners were withouth effect and viscosity of the food system did not correlate with percentage dialyzable calcium. Five percent Dutch or natural process cocoa caused a one-third reduction in dialyzable calcium and 1 percent Dutch cocoa also produced a significant decrease. |
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