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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2126–2133 | Cite as

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

  • Simran Kaur AroraEmail author
  • Ashok A. Patel
Original Article
  • 38 Downloads

Abstract

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.

Keywords

Calcium bioavailability Dietary fiber Psyllium husk Oat bran Inulin Wheat fiber 

Notes

Acknowledgements

The first author is thankful to National Dairy Research Institute, Karnal for providing Institute (Sr.) Research Fellowship and resources like Experimental Animal House for the conduct of this study.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyGBPUA&TPantnagarIndia
  2. 2.National Dairy Research InstituteKarnalIndia

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