- You are here:
-
-
All publications
- Design of a novel starch extruded products enriched with calcium for old adults
All publications from your selection
Design of a novel starch extruded products enriched with calcium for old adults
Authors: Ekielski, Adam
Identifier: CSBE17113
Download file:
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)
Download RAW file:
DOI:
Description: The purpose of this study was to develop starch extruded products strong enriched with calcium, dedicated for old adults. Impact of added calcium- form along with extrusion parameters (barrel temperature profile and screw speed) on the texture and sensory properties of extrudates was also studied. Starch extrudates were prepared using a blend of wheat, maize and rice flour with different calcium forms. The calcium forms used were calcium chloride (CCL), calcium carbonate (CC) and calcium phosphate (CP) compounds, separately or together in different ratios. The calcium salts were added to 100 g of starch blends to get 20% of calcium RDA (recommended dietary allowance, 1200 mg per day). The expansion index, bulk density, water absorption index, water solubility index, hardness and water activity of extrudate were estimated for basic characterization. The sensory profile was estimated by hedonic test, separately for two groups of consumers. First tested group was young persons between 25-35 years old (YG), second group consisted of adults aged 60 and beyond years old (OG). The product texture profile responses were significantly by changes in calcium salt addition. The regression models for extrudates like hardness and bulk density, expansion were significant on p<0.001. Preferred form of calcium addition was calcium chloride due to the high bioavailability for elderly persons. The upper accepted share of calcium chloride in calcium compounds blends were 30% for YG group and 45% for OG respectively.
Keywords: extrudate, starch, calcium chloride, calcium bioavailability
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4B: Functional Foods, Nutrition, and Consumers
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: The purpose of this study was to develop starch extruded products strong enriched with calcium, dedicated for old adults. Impact of added calcium- form along with extrusion parameters (barrel temperature profile and screw speed) on the texture and sensory properties of extrudates was also studied. Starch extrudates were prepared using a blend of wheat, maize and rice flour with different calcium forms. The calcium forms used were calcium chloride (CCL), calcium carbonate (CC) and calcium phosphate (CP) compounds, separately or together in different ratios. The calcium salts were added to 100 g of starch blends to get 20% of calcium RDA (recommended dietary allowance, 1200 mg per day). The expansion index, bulk density, water absorption index, water solubility index, hardness and water activity of extrudate were estimated for basic characterization. The sensory profile was estimated by hedonic test, separately for two groups of consumers. First tested group was young persons between 25-35 years old (YG), second group consisted of adults aged 60 and beyond years old (OG). The product texture profile responses were significantly by changes in calcium salt addition. The regression models for extrudates like hardness and bulk density, expansion were significant on p<0.001. Preferred form of calcium addition was calcium chloride due to the high bioavailability for elderly persons. The upper accepted share of calcium chloride in calcium compounds blends were 30% for YG group and 45% for OG respectively.
Keywords: extrudate, starch, calcium chloride, calcium bioavailability
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2017-08-07
Technical field:
Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 4B: Functional Foods, Nutrition, and Consumers
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
©
2025
CSBE-SCGAB