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