In vitro bioavailability of calcium from chicken bone extract powder and its fortified products
Chicken bone extract powder (BEP) is an alternative inexpensive calcium source. It is rich in calcium (30 g/100 g) and contains a Ca: P ratio of 2: 1, but the bioavailability of its calcium is not known. The objective of this study was to determine calcium bioavailability of BEP and BEP-fortified pr...
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th-mahidol.210892018-07-24T10:35:19Z In vitro bioavailability of calcium from chicken bone extract powder and its fortified products Sirirat Sittikulwitit Prapaisri P. Sirichakwal Prapasri Puwastien Visith Chavasit Pongtorn Sungpuag Mahidol University Agricultural and Biological Sciences Chicken bone extract powder (BEP) is an alternative inexpensive calcium source. It is rich in calcium (30 g/100 g) and contains a Ca: P ratio of 2: 1, but the bioavailability of its calcium is not known. The objective of this study was to determine calcium bioavailability of BEP and BEP-fortified products using an in vitro equilibrium dialysis method. The effects of phytate and dietary fiber from food products on the calcium bioavailability of BEP were evaluated. The results showed that BEP exhibited excellent calcium bioavailability. It showed higher bioavailable calcium than milk and several calcium fortificants. Although phytate and dietary fiber had a negative effect on calcium bioavailability BEP showed the lowest effect among all calcium sources. The BEP-fortified bakery products were well accepted and not significantly different in appearance, taste and texture from non-fortified products. © 2004 Elsevier Ltd. All rights reserved. 2018-07-24T03:35:19Z 2018-07-24T03:35:19Z 2004-01-01 Article Journal of Food Composition and Analysis. Vol.17, No.3-4 (2004), 321-329 10.1016/j.jfca.2004.03.023 08891575 2-s2.0-2942715126 https://repository.li.mahidol.ac.th/handle/123456789/21089 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=2942715126&origin=inward |
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Agricultural and Biological Sciences Sirirat Sittikulwitit Prapaisri P. Sirichakwal Prapasri Puwastien Visith Chavasit Pongtorn Sungpuag In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
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Chicken bone extract powder (BEP) is an alternative inexpensive calcium source. It is rich in calcium (30 g/100 g) and contains a Ca: P ratio of 2: 1, but the bioavailability of its calcium is not known. The objective of this study was to determine calcium bioavailability of BEP and BEP-fortified products using an in vitro equilibrium dialysis method. The effects of phytate and dietary fiber from food products on the calcium bioavailability of BEP were evaluated. The results showed that BEP exhibited excellent calcium bioavailability. It showed higher bioavailable calcium than milk and several calcium fortificants. Although phytate and dietary fiber had a negative effect on calcium bioavailability BEP showed the lowest effect among all calcium sources. The BEP-fortified bakery products were well accepted and not significantly different in appearance, taste and texture from non-fortified products. © 2004 Elsevier Ltd. All rights reserved. |
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Mahidol University |
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Mahidol University Sirirat Sittikulwitit Prapaisri P. Sirichakwal Prapasri Puwastien Visith Chavasit Pongtorn Sungpuag |
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Sirirat Sittikulwitit Prapaisri P. Sirichakwal Prapasri Puwastien Visith Chavasit Pongtorn Sungpuag |
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Sirirat Sittikulwitit |
title |
In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
title_short |
In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
title_full |
In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
title_fullStr |
In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
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In vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
title_sort |
in vitro bioavailability of calcium from chicken bone extract powder and its fortified products |
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2018 |
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https://repository.li.mahidol.ac.th/handle/123456789/21089 |
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1763487227657060352 |