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

  • M. Dolores Selgas Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Faculty of Veterinary, University Complutense

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.
Published
2015-03-09
How to Cite
SELGAS, M. Dolores. TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY. Italian Journal of Food Science, [S.l.], v. 27, n. 1, p. 40-49, mar. 2015. ISSN 1120-1770. Available at: <http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/73>. Date accessed: 24 june 2017. doi: https://doi.org/10.14674/1120-1770/ijfs.v73.

Keywords

bioavailability, calcium salts, hamburgers