Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells

• Published in: Foods Vol. 12; no. 14; p. 2696
• Main Authors: Lin, Hong-Ting Victor, Chen, Guan-Wen, Chang, Ke-Liang Bruce, Bo, Yi-Jun, Sung, Wen-Chieh
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 13.07.2023; MDPI
• Subjects: Acetates; Acetic acid; adhesion; Analysis; Bioavailability; calcium; Calcium acetate; Calcium carbonate; calcium citrate; calcium fortification; calcium lactate; Citric acid; Color; Cooking; Drinking water; Elongation; flavor; Flavors; Flour; Food; Food science; Fourier transforms; Lactates; manufacturing; Muscle contraction; noodle quality; Noodles; Osteoporosis; oyster shells; Oysters; Particle size; Pasta products; Physicochemical properties; Potassium; Salt; Salts; Shells; Spectrum analysis; texture; Taiwan; United Kingdom > UK; United States > US; calcium fortification; calcium citrate; noodle quality; oyster shells

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking...