Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread
Joanna Kobus‐Cisowska, Daria Szymanowska, Krystyna Szymandera‐Buszka, Ryszard Rezler, Maciej Jarzębski, Oskar Szczepaniak, Grzegorz Marciniak, Anna Jędrusek‐Golińska, Małgorzata Kobus-Moryson
Abstract
, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.
Topics & Concepts
EggshellBioavailabilityCalciumFood scienceChemistryFortificationVitaminBiologyBiochemistryEcologyPharmacologyOrganic chemistryProteins in Food SystemsFood composition and propertiesMuscle metabolism and nutrition