The Use of Bone Fragments as Sources of Calcium and Phosphorus in Fortifying Children's Soups | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 176-ویژه نامه, July 1405, Pages 245-254 PDF (293.19 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.120703.83158 | ||
| Authors | ||
| Maha Muhammad Nafie Ali* ; Fatima Faiq Juma | ||
| Department of Home Economy, University of Baghdad,Iraq | ||
| Abstract | ||
| Results showed that chicken bone powder had the highest protein (36.43%), while cattle bone powder had the highest calcium (17.44%) and phosphorus (8.30%). Particle size analysis confirmed 90% of particles <212 µm for all powders, with no sharp or irregular fragments observed under light microscopy. Microbiological testing showed no pathogenic bacteria in any powder after thermal pretreatment. Fortification at 30% increased soup protein to 8.70% (control 1.60%), calcium to 14.90 mg/100g, and phosphorus to 21.48 mg/100g. During refrigerated storage, pH decreased from 6.2 to 5.8 over 7 days, and viscosity increased by 22% in 30% fortified samples due to gelatinization, with microbial counts remaining below 10^4^ CFU/g for the first 3 days. Sensory evaluation indicated best acceptance at 10% addition, especially for cattle bone powder; higher ratios negatively affected texture. Compared to conventional fortification using tricalcium phosphate (TCP) at equivalent calcium levels, the bone powder at 10% achieved similar calcium content but with additional protein and lower production cost (estimated 40% cost reduction). The study confirms that with appropriate thermal pretreatment, particle size control, and limited storage (≤3 days at refrigeration), bone powder can serve as a technologically feasible fortificant in children's soups, though further optimization for industrial scalability (e.g., enzymatic hydrolysis or micronization) is recommended. | ||
| Keywords | ||
| Bone powders; Food fortification; Children's soups; Minerals; Calcium; Phosphorus; Qualitative properties | ||
| References | ||
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