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Effect of Zn Concentration, Ca Source, Percent Milkfat and Homogenization on Ca, Fe and Zn Solubility in Wheat Cereal Systems under Simulated Gastrointestinal pH
Author(s) -
NADEAU D. B.,
CLYDESDALE F. M.
Publication year - 1991
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.1365-2621.1991.tb07997.x
Subject(s) - solubility , fortification , chemistry , food science , butterfat , skimmed milk , homogenization (climate) , zinc , whole wheat , milk fat , biology , linseed oil , biodiversity , ecology , organic chemistry
An in vitro sequential pH treatment, simulating the gastrointestinal tract, was used to evaluate effects of Zn fortification, source of Ca and milk type (skim, 1 and 2% fat, homogenized and unhomogenized whole) on Ca, Fe and Zn solubility in moderately (MF) and highly fortified (HF) whole wheat cereals. In both cereals, soluble Zn significantly increased in response to fortification level. While CaCO 3 ‐supplemented skim milk promoted mineral solubility in all MF systems, whole milk was most effective in the HF systems. This effect was apparently related to % milkfat and the homogenization process.