Experimental rationale for approaches to the development and evaluation of new functional foodstuffs
Korolev, A.A.; Nikitenko, E.I.; Malakhova, A.V.; Kudasheva, V.A.; Gorshkov, A.I.
Vestnik Rossiiskoi Akademii Meditsinskikh Nauk 12: 14-18
2010
ISSN/ISBN: 0869-6047 PMID: 21395057 Document Number: 647938
This comprehensive experimental study had the objective to determine the optimum ratio of calcium and vitamin D used as additives in food compositions and provide an experimentally-based rationale for the use of new functional dairy products and evaluation of their nutritional value. Experimental medico-biological assessment was conducted using growing male Wistar rats by balance and biochemical methods. It was shown that the calcium/vitamin D ratio in foodstuffs determines their functional efficiency. High nutritive and biological value was documented for some new cottage cheese products rich in calcium (240 mg%) and vitamin D (1 mg%). Results of the study were used to develop guidelines for the enrichment of various food compositions with calcium and vitamin D and substantiate methods for the assessment of their real functional effectiveness.