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

Konar, Nevzat; Poyrazoğlu, Ender Sinan; Artık, Nevzat

doi:10.1007/s13197-013-1229-y

Cited by 10 publications

(5 citation statements)

References 42 publications

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“…However, concerns like lactose intolerance, dietary fat, cholesterol and other related allergies, among some individuals, have led to switch their preferences from dairy to non-dairy products. Thus, the difference between recommended and actual calcium intake compel the manufacturers to market an increasing number and variety of calcium-fortified products (Konar et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

et al. 2018

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Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient's delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box-Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of 'Junk food to Healthy food'.

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Section: Introductionmentioning

confidence: 99%

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

et al. 2018

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“…Generally, any food could be fortified, but cereals are the most accomplished ones as they are staple foods, especially in the hotspot regions [40][41][42]. In addition, oils, milk and dairy products, noodles, beverages and chocolates have also been exploited [31,[43][44][45][46][47]. Most importantly, bioavailability and compatibility dictate the micronutrient choice.…”

Section: Food Fortificationmentioning

confidence: 99%

Micronutrient Malnutrition – A Glimpse on the Current Strategies and Future Prospects

Dahal¹,

Janaswamy²

2021

JFNM

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The inadequacy of micronutrients, namely essential vitamins and minerals in the human diet, manifests a wide range of moderate to serious health concerns collectively known as micronutrient malnutrition. It affects half of the global population, and food-based strategies such as balanced diet, supplementation and food fortification are effective. The balanced diet and dietary supplementation are desirable and sustainable; however, their efficacy is uncertain due to the required demands to improve dietary habits. Interestingly, food fortification – addition of micronutrients to processed foods - supplies micronutrients without the need to alter eating habits and unquestionably stands out as a systematic approach to moderate the statistical rise in micronutrient malnutrition. On the other hand, biofortification - plant breeding and/or genetic engineering - is a convenient and sustainable strategy with myriad possibilities to augment micronutrients status that could endure through generations. These approaches coupled with meticulously organized innovative policies and a competent food value chain will indeed aid in addressing the micronutrient deficiency toward building a productive and efficient generation.

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“…Consequently, these people are at risk of low calcium intake. Thus, the difference between recommended and actual calcium intake compel the manufacturers to market an increasing number and variety of calcium-fortified products (Konar et al, 2015) . Food fortification is one of the most effective strategies to improve nutrient intake.…”

Section: Introductionmentioning

confidence: 99%

Development of a Calcium-Fortified Drink Based on Kefir, Eggshell, Citric Fruits, and Tap Water

Chulibert

Casabonne

Ramadán

et al. 2022

J microb biotech food sci

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Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.

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

Cited by 10 publications

References 42 publications

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

Process standardization and storability of calcium fortified potato chips through vacuum impregnation

Micronutrient Malnutrition – A Glimpse on the Current Strategies and Future Prospects

Development of a Calcium-Fortified Drink Based on Kefir, Eggshell, Citric Fruits, and Tap Water

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