EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 3
Abstract
Celiac disease is one of the most common food intolerances. Nutrient supplementation of gluten-free products is a significant aspect of prevention and treatment of deficiencies associated with that disease. The objective of the research study was to determine the effect of organic calcium salts additive on the quality and technological parameters of gluten-free bread. A 10 % additive of calcium salts (calcium caseinate and/or calcium citrate) was added. The calcium salts added caused the specific volume of the experimental gluten-free bread to increase significantly (p < 0.05) and the crust thereof to darken. Compared to the control bread sample, the experimental gluten-free bread enriched mainly with calcium caseinate was characterized by a significantly (p < 0.05) higher protein content, while the content of minerals and calcium increased substantially in the bread enriched with calcium citrate. The highest overall quality had the gluten-free bread supplemented with the mixture of two calcium salts (with the predominant content of calcium caseinate). The organic calcium salts studied can be used as a food additive to enrich the gluten-free bread, and the gluten-free product produced could be a valuable complement to the gluten-free diet.
Authors and Affiliations
Urszula Krupa-Kozak, Natalia Bączek, Justyna Adamowicz
Keywords
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- EP ID EP116241
- DOI 10.15193/zntj/2014/94/136-150
- Views 63
- Downloads 0
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