EFFECT OF CALCIUM SOURCES ON DOUGH PROPERTIES AND CALCIUM BIOAVAILABILITY | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 26, Volume 78, Issue 2, July 2000, Page 835-841 PDF (1.71 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.322504 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| YOUSEF Z. ABUEL-AZM | ||||
| Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| No significant differences were observed in the relative bioavailability (R.B) of calcium among the studied sources of calcium. Organic sources such as calcium and calcium lactate had the highest (R.B)104%, while calcium sulphate gave 102.7% and the supplement gave 102.4% R.B. compared to calcium carbonate (100% absorption). These data suggest that calcium carbonate and calcium sulphate may be considered as a good sources for bread fortificat. Calcium was equally well available from all studied calcium sources , This is based on the results and status of calcium femur content and calcium absorption. Meanwhile, calcium sources had no effect on the rheological properties of studied doughs. | ||||
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