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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.
Metadata
Journaljournal of dairy science3.333Date
2020 Jun 03
5 months ago
Type
Journal Article
Volume
2020-Aug / 103 : 6918-6929
Author
Kobus-Cisowska J 1, Szymanowska-Powałowska D 2, Szymandera-Buszka K 1, Rezler R 3, Jarzębski M 3, Szczepaniak O 4, Marciniak G 5, Jędrusek-Golińska A 1, Kobus-Moryson M 1
Affiliation
  • 2. Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 60-637 Poznań, Poland.
  • 3. Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland.
  • 4. Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland. Electronic address: [email protected]
  • 5. Department of Macroeconomics and Agricultural Economics, Poznan University of Economics and Business, 61-875 Poznań, Poland.
Doi
PMIDMESH
Abstract
Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (sersmażony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D3, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.
Keywords: bioavailability curd eggshell texture vitamins
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J Dairy Scijournal of dairy science
Metadata
LocationUnited States
FromELSEVIER SCIENCE INC

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