In vivo effect of two different dietary fiber blends on the milk calcium bioavailability

Milk is a valuable source of dietary calcium and it becomes important to establish whether incorporation of dietary fiber (DF), a health promoting food constituent, would lead to any undesirable impact on the bioavailability of milk calcium or not. The DF fortified spray dried partly skimmed milk po...

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Bibliographic Details
Published in:Journal of food science and technology 2019-04, Vol.56 (4), p.2126-2133
Main Authors: Arora, Simran Kaur, Patel, Ashok A.
Format: Article
Language:English
Subjects:
Bioavailability
Calcium
Calcium (dietary)
Calcium absorption
Cellulose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Diet
Dietary fiber
Food Science
Formulations
Health promotion
Inulin
Milk
Mixtures
Nutrition
Oat bran
Original
Original Article
Powder
Wheat
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Summary:Milk is a valuable source of dietary calcium and it becomes important to establish whether incorporation of dietary fiber (DF), a health promoting food constituent, would lead to any undesirable impact on the bioavailability of milk calcium or not. The DF fortified spray dried partly skimmed milk powder with prestandardized fiber Blend-I (psyllium husk, oat fiber, MCC, inulin) and fiber Blend-II (psyllium husk, oat bran, wheat fiber and inulin) was subjected to rat-feeding studies to examine the possible effects on the bioavailability of milk calcium. The differences for calcium absorption and retention among diets containing DF Blend-I, DF Blend-II and cellulose (control) were found to be non-significant. It was evident that the milk calcium bioavailability of the diets containing two fiber formulations tested (at the levels studied) was at par with that of control standard diet containing only cellulose as DF. Therefore, it is reasonable to incorporate these DF blends into dairy products, and thereby add value.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03693-x