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- Title
Formulation and Characterization of Calcium-Fortified Jelly and Its Proximate Composition and Sensory Analysis.
- Authors
Younas, Naveera; Durrani, Arjumand Iqbal; Rubab, Saima; Munawar, Aisha; Batool, Madeeha; Sheikh, Asma
- Abstract
Calcium is a dynamic mineral. Recent discoveries designate that low intake of calcium generates deficiencies and path to other diseases. Food fortification could play a key role to overcome this problem. To cope with this deficiency problem, jellies were formulated with food-grade calcium salts and chicken eggshell powder. In the present study, three different concentrations of calcium salts, as well as eggshell powder were used to formulate jellies. The results of the sensory evaluation indicated that the two jelly products (A&D) in the current study were suitable for consumers. Results of Atomic Absorption Spectrophotometer revealed Jelly A and jelly D had 151±0.05 ppm and 133±0.06 ppm calcium concentration, respectively. Proximate analysis of Jelly A showed that it has 6.0±0.01% ash, 9.2±0.1% moisture, 0.4±0.01 g crude protein, 82.79±0.001 g crude fiber, and 0.61±0.001 g crude fat, while the jelly D that was made with chicken eggshell powder exhibited 6.0±0.01% ash, 10.1±0.1% moisture, 0.5±0.01 g protein, 84.54±0.01 g crude fiber and 1.61±0.01 g crude fat. Therefore, these two jelly A & D were greatly appreciated among other attributes. In spite of naturally available calcium-rich sources, calcium-fortified jellies can be consumed by individuals who are incapable to take sufficient calcium from their diet.
- Subjects
CALCIUM metabolism; ENRICHED foods; FOOD additives; CALCIUM content of food; FOOD composition; MINERAL content of food
- Publication
Journal of Oleo Science, 2021, Vol 70, Issue 6, p849
- ISSN
1345-8957
- Publication type
Article
- DOI
10.5650/jos.ess21051