title: Calcium availability from yogurt by itself or yogurt-cereal-containing products.
abstract: Dairy products are the basic source of calcium (Ca) for many nations. The aim of this study was to determine the influence of addition of cereal products to yogurt on the ability of subsequent release of Ca present in yogurt. This was conducted in vitro by the process of enzymatic digestion simulating digestion in the human gastrointestinal tract (GIT). Calcium content was determined in commercial yogurts containing cereal and in yogurt meals with subsequent addition of cereal products or bread. Only 3 samples contained more Ca than 100 mg/100 g. Only about 45% (from 28.5 to 77.9%) of Ca was released from the samples with cereals. Innovations in yogurt production technologies actually result in less Ca being released to humans, which may be a problem for individuals with low daily Ca intake.
authors: Department of Food Technology and Nutrition, Koszalin University of Technology, Koszalin, Poland. kas@uwm.edu.pl
authors: Krystyna A
authors: KA
authors: Skibniewska
authors: Janusz
authors: J
authors: Zakrzewski
authors: Ewa
authors: E
authors: Siemianowska
authors: Lucyna
authors: L
authors: Polak-Juszczak
authors: Marek
authors: M
authors: Aljewicz
mesh_terms: D000818:Animals; D001939:Bread / Q000032:analysis; D002118:Calcium / Q000493:pharmacokinetics*; D002136:Calcium, Dietary / Q000493:pharmacokinetics*; D003611:Dairy Products; D002523:Edible Grain / Q000737:chemistry*; D005260:Female; D006801:Humans; D015014:Yogurt
chemical_list: D002136:Calcium, Dietary; D002118:Calcium