| Titles |
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English :
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Bioavailability of Calcuim from Different Sources for Balady Bread Fortification
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Arabic :
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الاستفادة الحيوية للكالسيوم من مصادر مختلفة لتدعيم الخبز البلدي
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| Abstract |
Calcium (Ca ) improves growth of children and protect aged,pregnant and lactating from osteoporosis, and with the rising price of dairy and dairy products known as source of Ca, hence there is urgent need for search for other sources of Ca abundant and cheap price. In this study, wheat flour (82%) is fortified with three sources of calcium, Ca carbonate (inorganic), Ca citrate (organic) (200mg/100g wheat flour) and fennel seeds (natural source) (17gm/100g wheat flour) for production of balady bread. Wheat flour (82%) and fennel seeds were chemically analyzed. Balady bread loaves were sensory evaluated. Calcium content in balady bread was determined. Biological evaluation for experimental rats was designed. Feed intake, Ca in diet intake, Ca in feces and apparent Ca absorption were estimated. At the end of biological evaluation for experimental rats (8 weeks) Ca serum was analzed, Ca in femur, weigh femur and thickness femur were estimated. The results indicated that Ca content in wheat flour (82%) and fennel seeds were 23 and 1200 mg/100g, respectively. Results showed significant increase in apparent Ca absorption, Ca in serum, weigh femur and Ca femur in groups of rats fed on balady bread fortified with different sources of Ca compared with control.
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| Publication year |
2009
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| Pages |
35-47
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Bioavailability of Calcuim from Different Sources for Balady Bread Fortification
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| Author(s) from ARC |
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| Publication Type |
Journal
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