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Dialyzable calcium from milk processed with soluble fiber-containing gums, thickeners, and cocoa

Author:
Kelly, B.J., Potter, N.N.
Source:
Journal of food science 1990 v.55 no.4 pp. 1004-1007
ISSN:
0022-1147
Subject:
milk, ingredients, gums, thickeners, cocoa (beverage), calcium, bioavailability
Abstract:
Dialyzable calcium form 10% 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 % dialyzable calcium from 10% NFDM alone or in the presence of any of the additives tested. At a level of 1%, carrageenan, gum arabic, gum karaya, and low-methoxyl pectin significantly decreased (p < 0.05) and agar increased (p < 0.01) % dialyzable calcium. Other gums and thickeners were without effect and viscosity of the food system did not correlate with % dialyzable calcium. Five percent Dutch or natural process cocoa caused a one-third reduction in dialyzable calcium and 1% Dutch cocoa also produced a significant decrease.
Agid:
1386226