Publication: Calcium fortification in soybean milk and in vitro bioavailability
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Issued Date
2000-01-01
Resource Type
ISSN
08891575
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2-s2.0-0442281387
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Composition and Analysis. Vol.13, No.4 (2000), 319-327
Suggested Citation
Piangjan Chaiwanon, Prapasri Puwastien, Anadi Nitithamyong, Prapaisri P. Sirichakwal Calcium fortification in soybean milk and in vitro bioavailability. Journal of Food Composition and Analysis. Vol.13, No.4 (2000), 319-327. doi:10.1006/jfca.1999.0854 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/25809
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Title
Calcium fortification in soybean milk and in vitro bioavailability
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Abstract
Soybean milk is a milk alternative beverage due to its inexpensive high-quality vegetable protein. Soybean milk (soybean to water, 1:8 (w/v)) contains an equal amount of protein to a comparable amount of cow's milk but only about one-fifth of the calcium. The objective of this study was to fortify soybean milk with calcium carbonate and tri-calcium phosphate at a similar level of calcium to cow's milk. Calcium bioavailability in fortified soybean milk was evaluated by an in vitro Miller's method that involved a simulated human gastrointestinal digestion followed bymeasurement of dialysable calcium. Calcium ranked dialysis percentage was calcium carbonate fortified soybean milk (19 ± 0.7%) > cow's milk (17 ± 0.8%) > tri-calcium phosphate fortified soybean milk (15 ± 0.7%) > non-fortified soybean milk (11 ± 2%). The relative availability of calcium from calcium carbonate and tri-calcium phosphate fortified soybean milk proved to differ significantly from that of cow's milk and non-fortified soybean milk. The overall acceptability, on a 9-point hedonic scale, of two types of calcium-fortified soybean milk was about 7, whereas that of the non-fortified soybean milk was about 6. The Ca:P ratio in soybean milk; non-fortified, fortified with calcium carbonate and with tri-calcium phosphate; was 1:2, 2.6:1 and 1.3:1, respectively. © 2000 Academic Press.