The possibility of increasing the Ca content of quarg product by using rhub
arb stalk puree or juice in the manufacturing process was investigated. The
studies included (1) production of quarg using rhubarb stalk puree or juic
e as coagulant; (2) determination of Ca absorption from the quarg products
made with rhubarb; and (3) modifying the oxalate content of the rhubarb coa
gulants. The Ca contents of the quarg products made with either rhubarb sta
lk puree or juice were significantly higher than the control products made
with direct addition of lactic acid (p<0.05), but the Ca absorption ascerta
ined in rat feeding studies was significantly lower from the rhubarb contai
ning products than from the controls (p<0.05). The low Ca bioavailability w
as attributed to the presence of calcium oxalate from the rhubarb. Rhubarb
fiber did not affect the Ca absorption. After removing the oxalic acid from
the rhubarb coagulants by treatment with CaCl2 and HCl, the Ca content of
the resulting quarg decreased but was still higher than in the lactic acid
quarg.