EFFECT OF ZN CONCENTRATION, CA SOURCE, PERCENT MILKFAT AND HOMOGENIZATION ON CA, FE AND ZN SOLUBILITY IN WHEAT CEREAL SYSTEMS UNDER SIMULATED GASTROINTESTINAL PH

An in vitro sequential pH treatment, simulating the gastrointestinal tract, was used to evaluate effects of Zn fortification, source of Ca and milk type (skin, 1 and 2% fat, homogenized and unhomogenized whole) on Ca, Fe and Zn solubility in moderately (MF) and highly fortified (HF) whole wheat cereals. In both cereals, soluble Zn significantly increased in response to fortification level. While CaCO3-supplemented skim milk promoted mineral solubility in all MF systems, whole milk was most effective in the HF systems. This effect was apparently related to % milkfat and the homogenization process.