Publication: In vitro bioavailability of calcium from chicken bone extract powder and its fortified products
Issued Date
2004-01-01
Resource Type
ISSN
08891575
Other identifier(s)
2-s2.0-2942715126
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Composition and Analysis. Vol.17, No.3-4 (2004), 321-329
Suggested Citation
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. Journal of Food Composition and Analysis. Vol.17, No.3-4 (2004), 321-329. doi:10.1016/j.jfca.2004.03.023 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/21089
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
In vitro bioavailability of calcium from chicken bone extract powder and its fortified products
Other Contributor(s)
Abstract
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.