Determination of calcium content in selected calcium fortified milk

Othman, Nur Farhanah (2020) Determination of calcium content in selected calcium fortified milk. [Project Paper] (Submitted)

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Abstract

Milk is an important source of calcium and calcium deficiency may lead to other chronic diseases. In order to achieve daily calcium requirement, consumers may choose to consume calcium-fortified milk. Calcium has low solubility in water and must be in the form of salt (i.e phosphate and carbonate) in order to be fortified. The objective of this study was to determine the calcium content in selected calcium-fortified milk. Based on products’ list of ingredients, twenty samples with added calcium (i.e tricalcium phosphate, calcium carbonate), were purposively purchased at a hypermarket in Bangi, Selangor, comprising of seven animal- and thirteen plant-based milk. An aliquot of each sample was digested in microwave and analyzed for calcium content with Atomic Absorption Spectrometry. Subsequently, the milk product was shaken using a belly dancer shaker and another aliquot was taken, digested and analyzed for the calcium content. The calcium content was not significantly different (p>0.05) between calcium-fortified plant- and animal-based milk. Although the calcium content was higher after the milk products were shaken, the difference was not significant (p>0.005) if compared to the calcium content before they were shaken, for most of the samples. Nevertheless, the calcium content in Brand D (full cream milk) and Brand T (almond milk) was significantly higher (p<0.005), after they were shaken and the differences were 10.4% and 93.9%, respectively. A lower calcium content in unshaken milk may be due to the sedimentation of added calcium in calcium-fortified milk. Without shaking the product prior use, the added calcium will remain as precipitate at the bottom of the packaging. Besides, low calcium absorption may also be due to plant-based milk contains inhibitory substances such as phytate and oxalate which can bind to calcium and form insoluble complexes. Hence, it is crucial for consumer to shake the products prior use in order to get the maximum amount of calcium stated on the food label

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 04:16
Last Modified:	04 Sep 2023 04:16
URI:	http://psaspb.upm.edu.my/id/eprint/1250

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