TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY
##plugins.themes.bootstrap3.article.main##
Keywords
Abstract
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.
For that, this salt is proposed as the most adequate for the enrichment of fresh meat products.
##plugins.themes.bootstrap3.article.sidebar##
Pubblicato
Mar 9, 2015
##plugins.themes.bootstrap3.article.details##
Come citare
Selgas, M. D. (2015). TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY. Italian Journal of Food Science, 27(1), 40-49. https://doi.org/10.14674/1120-1770/ijfs.v73
Sezione
Paper
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
Come citare
Selgas, M. D. (2015). TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY. Italian Journal of Food Science, 27(1), 40-49. https://doi.org/10.14674/1120-1770/ijfs.v73