CALCIUM AVAILABILITY IN DAIRY-PRODUCTS IN THE PRESENCE OF CEREAL BRANS

Dairy products are excellent sources of Ca. However, the presence of c ertain fibers in foods may reduce the availability of Ca for absorptio n. In this study, Ca availability in milk, yogourt and cheese with dif ferent cereal (wheat, oat and corn) brans were evaluated using an in v itro method based on Ca solubility under gastrointestinal conditions. Our results show that yogourt contains the highest amounts of soluble and ionic Ca after in vitro digestion, followed by milk and cheese. Am ounts of available Ca for absorption in milk and yogourt were lower wi th wheat bran than with oat bran. Although the addition of different b rans did not affect soluble Ca in cheese, the amount of ionic Ca was s lightly increased after addition of oat and corn brans.