Calcium Fortification in Soybean Milk and In Vitro Bioavailability

✍ Scribed by Piangjan Chaiwanon; Prapasri Puwastien; Anadi Nitithamyong; Prapaisri P. Sirichakwal

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 115 KB
• Volume: 13
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1999.0854

✦ Synopsis

Soybean milk is a milk alternative beverage due to its inexpensive high-quality vegetable protein. Soybean milk (soybean to water, 1 : 8 (w/v)) contains an equal amount of protein to a comparable amount of cow's milk but only about one-"fth of the calcium. The objective of this study was to fortify soybean milk with calcium carbonate and tri-calcium phosphate at a similar level of calcium to cow's milk. Calcium bioavailability in forti"ed soybean milk was evaluated by an in vitro Miller's method that involved a simulated human gastrointestinal digestion followed by measurement of dialysable calcium. Calcium ranked dialysis percentage was calcium carbonate forti"ed soybean milk (19$0.7%)'cow's milk (17$0.8%)'tri-calcium phosphate forti"ed soybean milk (15$0.7%)'non-forti"ed soybean milk (11$2%). The relative availability of calcium from calcium carbonate and tri-calcium phosphate forti"ed soybean milk proved to di!er signi"cantly from that of cow's milk and non-forti"ed soybean milk.