Calcium availability in breakfast cereals: effect of other food components

Aguilar, M. V.; Mateos, C.J.; Meseguer, I.; Martinez-Para, Ma.

doi:10.1007/s00217-012-1773-0

Cited by 6 publications

(2 citation statements)

References 22 publications

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“…Since chocolate is a potential source of many essential minerals, it can contribute to a healthy diet (Ieggli et al 2011). Calcium, one of these elements, is an essential mineral for a variety of physiological and biochemical functions (Aguilar et al 2012). Different researchers have shown that calcium intake is insufficient during particular stages of life (Miller 1989).…”

Section: Introductionmentioning

confidence: 99%

“…Recent evidence suggests that calcium-rich diets not only reduce the risk of cardiovascular disease but also play a direct role in the prevention and treatment of obesity (Zemel et al 2004). A higher consumption of calcium-rich foods has been recommended in order to avoid the significant repercussions that calcium deficiency may have upon health care and the economy (Aguilar et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

2013

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In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calciumcontaining samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%