Arora Simran Kaur, Patel Ashok A
1Department of Food Science and Technology, GBPUA&T, Pantnagar, Uttarakhand 263145 India.
2National Dairy Research Institute, Karnal, Haryana 132001 India.
J Food Sci Technol. 2019 Apr;56(4):2126-2133. doi: 10.1007/s13197-019-03693-x. Epub 2019 Mar 7.
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.
牛奶是膳食钙的重要来源，确定作为有益健康的食物成分的膳食纤维（DF）的添加是否会对牛奶钙的生物利用度产生任何不良影响就变得很重要。将预标准化的纤维混合物I（洋车前子壳、燕麦纤维、微晶纤维素、菊粉）和纤维混合物II（洋车前子壳、燕麦麸、小麦纤维和菊粉）强化的DF喷雾干燥半脱脂奶粉进行大鼠喂养研究，以检查对牛奶钙生物利用度的可能影响。发现含有DF混合物I、DF混合物II和纤维素（对照）的饮食之间钙吸收和保留的差异不显著。很明显，所测试的两种纤维配方（在所研究的水平下）的饮食的牛奶钙生物利用度与仅含有纤维素作为DF的对照标准饮食相当。因此，将这些DF混合物添加到乳制品中并增加其价值是合理的。
