مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

The Use of Bone Fragments as Sources of Calcium and Phosphorus in Fortifying Children's Soups

نوع مقاله : مقاله پژوهشی

نویسندگان
Maha Muhammad Nafie Ali
Fatima Faiq Juma
Department of Home Economy, University of Baghdad,Iraq
10.48311/fsct.2026.120703.83158
چکیده
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.
کلیدواژه‌ها
Bone powders
Food fortification
Children's soups
Minerals
Calcium
Phosphorus
Qualitative properties
موضوعات
[1] A.O.A.C. (Association of Official Analytical Chemists). (2005). Official Methods of Analysis, 18th ed. Washington D.C., USA.
[2] Watout, Aseel Qais Baqir. (2008). The Possibility of Preparing Foods Fortified with Omega-3 Fatty Acids for Children Aged 1-3 Years. Master's Thesis, Department of Home Economics, College of Education for Women, University of Baghdad.
[3] Elfezary, M. T., Eldeeb, S., Moteea, M. E., Abu Samadah, M. S., & Waly, A. S. (2024). Impact of nutrient deficiencies on early childhood caries: A case-control study on Vitamin D, Calcium, and Ferritin serum levels. Journal of Baghdad College of Dentistry, 36(4), 22-28. https://doi.org/10.26477/jbcd.v36i4.3820
[4] Diane, f.c., Waiter, W., Graham, a.c. (2003). Calcium, Vitamin D, milk consumption, and hip fractures: a prospective study among postmenopausal women. American Journal of Clinical Nutrition, 77, 504-511.
[5] Trilaksani, W., Salamah, E., Nabil, M. (2006). Utilization of tuna (Thunnus sp) bone flour waste as calcium sources with hydrolysis method. Buletin Teknologi Hasil Perikanan, LX(2), 38-43.
[6] Sharma, H., Giriprassad, R., & Meena, G. (2013). Animal fat-processing and its quality control. Journal Food Processing & Technology, 4(8), 1-5.
[7] Department of Food and Nutrition. (1975). Food Science. College of Home Economics, Kansas State University, Manhattan, Kansas, USA.
[8] Kumoro, A.C., Aini, S.N., Retnowati, D.S., Budiyati, C.S. (2010). Effect of temperature and particle size on the alkaline extraction of protein from chicken bone waste. Journal of Reaktor, 13(2), 124-130.
[9] Pearson, A.M., Dutson, T.R. (1992). Inedible meat by-products. Advances in Meat Research, 8, 416-432.
[10] Steinmetz, T. (1998). Functional food in focus. Food March Technology, (4), 11-15.
[11] Ariffin, F., Huda, N., Nemati, M. (2013). Chemical composition, mineral content in bone powder from tuna (Thunnus albacares) frame and chicken bone. In: Proceedings of the 2nd International Conference on Environment, Agriculture and Food Sciences (ICEAFS'2013), August 25-26, 2013, Kuala Lumpur, Malaysia, p. 110.
[12] Phiraphinyo, P., Taepakpurenat, S., Lakkanatinaporn, P., Suntornsuk, W., Suntornsuk, L. (2006). Journal of Science and Technology, 28(2), 328-335.
[13] Huda Farouk Abbas, & Alaa Abdul Karim Mohsen. (2018). Estimation of the chemical composition of cattle, sheep, and chicken bones and the economic feasibility of using their fat. Iraqi Journal of Market Research and Consumer Protection, 10(2), 120-128. https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/112
[14] Haswell, S.J. (1991). Atomic Absorption Spectrometry: Theory, Design and Applications. Amsterdam.
[15] Tyle, P. (1993). Effect of particle size on sensory texture of semi-solid foods. Journal of Texture Studies, 24(2), 141-156.