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Dialyzable Calcium from Milk Processed with Soluble Fiber‐Containing Gums, Thickeners, and Cocoa
Author(s) -
KELLY BRENDA J.,
POTTER NORMAN N.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01584.x
Subject(s) - chemistry , pectin , food science , calcium , guar gum , pasteurization , carrageenan , organic chemistry
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.