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Nutritional evaluation with an animal model of cottage cheese fortified with calcium and guar gum

Author:
Kaup, S.M., Greger, J.L., Lee, K.
Source:
Journal of food science 1991 v.56 no.3 pp. 692-695
ISSN:
0022-1147
Subject:
cottage cheese, nutritive value, animal models, guar gum, nutrient intake, nutrient retention, bone mineralization, phosphorus, magnesium, zinc, iron, rats
Abstract:
Apparent absorption of calcium by rats from cottage cheese was very efficient under the conditions tested. However, overall calcium retention and, to a lesser extent, bone calcium content increased with each increment in dietary calcium. Despite sensitivity of the model to variation in calcium intake, no effect of guar gum on calcium utilization was noted. Increasing the calcium added to cottage cheese increased phosphorus retention, did not antagonize utilization of magnesium and zinc, and only slightly decreased iron utilization in rats.
Agid:
1386625