Utilization of Calcium in Breads Highly Fortified with Calcium as Calcium Carbonate or as Dairy Calcium
2000; Wiley; Volume: 77; Issue: 3 Linguagem: Inglês
10.1094/cchem.2000.77.3.293
ISSN1943-3638
AutoresG. S. Ranhotra, J. A. Gelroth, S. D. Leinen,
Tópico(s)Food composition and properties
ResumoABSTRACT White pan breads were prepared with flour highly fortified with calcium (Ca), using Ca carbonate (Ca, 38.8%) or a high Ca whey powder (Ca, 5.6%) as the Ca source; bread was also prepared using Ca carbonate plus lactose. Ca was added to flour at 924 mg/100 g of flour, a level 4.4 times higher than specified under the U.S. enrichment standards. Breads were dried and finely ground to prepare test diets (Ca, 0.5%) which were then fed to growing rats for four weeks (growth phase) or eight weeks (approaching maturity). At either interval, femur ash content, femur Ca content, femur strength, or Ca absorption values did not differ significantly among groups fed breads fortified either with Ca carbonate, Ca carbonate + lactose, or whey. Thus, breads can be highly fortified with Ca carbonate to be labeled as “high” in Ca, and this Ca may be as well absorbed and utilized as dairy Ca.
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