Italian Journal of Food Science (Mar 2015)

TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY

  • M. Dolores Selgas

DOI
https://doi.org/10.14674/1120-1770/ijfs.v73
Journal volume & issue
Vol. 27, no. 1
pp. 40 – 49

Abstract

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Hamburgers were supplemented with three calcium salts (calcium gluconate CG, calcium lactate CL and calcium citrate-malate CCM). They were added in sufficient amount to that 100 g of hamburger gives 20 or 30% of the Ca RDA (1000 mg). Their technological and sensory properties were studied. CG 30% gave the worst sensory properties and it was discarded. Bioavailability of calcium depends on the type of salt used and the highest value was obtained with CCM (14.5%).For that, this salt is proposed as the most adequate for the enrichment of fresh meat products.

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