CALCIUM AVAILABILITY IN WHOLE AND SKIMMED MILK ADDED OF FRUITS, COFFE

Abstract

The aim of this study was to evaluate the calcium availability in whole and skimmed cow milk (UHT) mixed with banana (Nanica cultivar); papaya (Formosa cultivar); apple (Gala cultivar) with and without peel; chocolate powder and coffee infusion. The samples were submitted to analysis of centesimal composition, anti-nutritional factors (tannins, oxalic acid and phytic acid), minerals and calcium availability. Randomized complete block design was adopted and the results were submitted to statistical analysis using the Tukey test, and the correlation Pearson test in the level of 5%. As for the centesimal and mineral composition and the available calcium, only the lipid component presented significant difference among the samples composed by whole milk and the composed by skimmed milk. Only the iron presented significant positive correlation to the calcium availability. The samples composed by whole and skimmed milk, both mixed with banana and papaya presented the best results to the calcium availability. However the samples made from the mixture of whole and skimmed milk with chocolate powder presented numerical results higher to the other analyzed samples, in relation to the quantity of calcium, dialyzed calcium available in portions of 200 mL/sample, probably due to the chocolate powder formula. Taking in consideration the obtained data it can be concluded that the best results were obtained with whole and skimmed milk with chocolate powder and banana. The apple peel did not influence in the result of the calcium availability.