INVESTIGADORES
BRUN Lucas Ricardo Martin
artículos
Título:
Increase of calcium and reduction of lactose concentration in milk by treatment with kefir grains and eggshell
Autor/es:
FINA BL; BRUN LR; RIGALLI A
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Editorial:
TAYLOR & FRANCIS LTD
Referencias:
Lugar: Londres; Año: 2016 vol. 67 p. 133 - 140
ISSN:
0963-7486
Resumen:
Dairyproducts are the main source of calcium, but the loss of the consumption habitcontributes to low consumption in adulthood, which contributes to osteoporosisand increased fracture risk. Domestic use of kefir is straightforward and theeggshell is a natural discarded source of calcium. This paper proposes thedevelopment of an enriched calcium reduced lactose milk using eggshell andkefir. During the in vitro preparation, the pH, calcium and lactosecontent were measured. Intestinal absorption of untreated milk and milk withkefir was compared. Finally, human volunteers consumed this dairy product and24h-urine calcium was measured. Results showed that the beverage has lowerlactose and higher calcium than untreated milk. Intestinal calcium absorptionwas not different between both milks and an increase in urinary calciumexcretion was observed in humans. This study provides a methodology to prepareat home a dairy product that could contribute to improve the calcium intake inadults.