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CALCIUM BIOAVAILABILITY of QUARG WITH INCREASED CALCIUM CONTENT PRODUCED BY ADDITION of RHUBARB
Author(s) -
CAI J.,
OORAIKUL B.,
JELEN P.
Publication year - 2000
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2000.tb00436.x
Subject(s) - chemistry , bioavailability , food science , calcium , oxalic acid , lactic acid , stalk , oxalate , biochemistry , horticulture , organic chemistry , bacteria , biology , genetics , bioinformatics
The possibility of increasing the Ca content of quarg product by using rhubarb stalk puree or juice in the manufacturing process was investigated. the studies included (1) production of quarg using rhubarb stalk puree or juice as coagulant; (2) determination of Ca absorption from the quarg products made with rhubarb; and (3) modifying the oxalate content of the rhubarb coagulants. The Ca contents of the quarg products made with either rhubarb stalk puree or juice were significantly higher than the control products made with direct addition of lactic acid (p<0.05), but the Ca absorption ascertained in rat feeding studies was significantly lower from the rhubarb containing products than from the controls (p<0.05). the low Ca bioavailability was attributed to the presence of calcium oxalate from the rhubarb. Rhubarb fiber did not affect the Ca absorption. After removing the oxalic acid from the rhubarb coagulants by treatment with CaCl 2 and HCl, the Ca content of the resulting quarg decreased but was still higher than in the lactic acid quarg.