PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND EVALUATION OF IT

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FAZELI F.; AZAR M.; AZIZI M.H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:3 | Issue:4 Page(s): 33-40

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Information Journal Paper

Title

PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND EVALUATION OF IT

Author(s)

FAZELI F. | AZAR M. | AZIZI M.H. | Issue Writer Certificate

Keywords

FORTIFICATIONQ2

CALCIUM CARBONATEQ4

CALCIUM SULFATEQ4

BARBARI BREADQ2

FARINOGRAPHQ2

EXTENSOGRAPHQ2

Abstract

Adequate calcium (Ca) intake during the crucial growing years maximizes peak bone mass and thus delays the onset of osteoporosis later in life. In addition, Ca plays a protective role against essential hypertension and colorectal cancer. Dairy products, a naturally rich Ca source, are the major source of Ca in our diet. However many people avoid consuming milk, because of economical problems and who are lactose intolerant. For these people, Cafortified nondairy foods can be a significant source of Ca. A number of foods, including bread, staple food, can be fortified with Ca. In this study, formulation and production of fortified BARBARI BREAD with different Ca sources was investigated. In order to, different kind of BARBARI BREADs were prepared with flour fortified with two food-grade inorganic Ca sources such as Ca carbonate and Ca sulfate. Ca was added to flour at two levels: 500 and 1000 mg/ 100 g of flour. one bread was also prepared using ordinary flour. Results of FARINOGRAPH and EXTENSOGRAPH tests indicated strength of dough. Results of FARINOGRAPH test indicated that the percent of absorbed water, dough development time, dough stability and valorimeter value will increase by adding Ca, while the degree of dough softening in 10 and 20 minates, will reduce. Also atomic absorption spectrophotometry test showed that retaining of Ca in breads was significant (P< 0.01). CaC03 and CaS04 are preffered sources of Ca for the FORTIFICATION of cereal-based foods as they had no adverse affect on bread quality but CaC03 is higher in Ca than CaS04. It is also less expensive. For these reasons, Ca carbonate is a preffered Ca source for fortifying bread.

Cites

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

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APA: Copy

FAZELI, F., AZAR, M., & AZIZI, M.H.. (2007). PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND EVALUATION OF IT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(4), 33-40. SID. https://sid.ir/paper/72520/en

Vancouver: Copy

FAZELI F., AZAR M., AZIZI M.H.. PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND EVALUATION OF IT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;3(4):33-40. Available from: https://sid.ir/paper/72520/en

IEEE: Copy

F. FAZELI, M. AZAR, and M.H. AZIZI, “PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND EVALUATION OF IT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 33–40, 2007, [Online]. Available: https://sid.ir/paper/72520/en

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