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

Results showed that chicken bone powder had the highest protein (۳۶.۴۳%), while cattle bone powder had the highest calcium (۱۷.۴۴%) and phosphorus (۸.۳۰%). Particle size analysis confirmed ۹۰% of particles <۲۱۲ 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 ۳۰% increased soup protein to ۸.۷۰% (control ۱.۶۰%), calcium to ۱۴.۹۰ mg/۱۰۰g, and phosphorus to ۲۱.۴۸ mg/۱۰۰g. During refrigerated storage, pH decreased from ۶.۲ to ۵.۸ over ۷ days, and viscosity increased by ۲۲% in ۳۰% fortified samples due to gelatinization, with microbial counts remaining below ۱۰^۴^ CFU/g for the first ۳ days. Sensory evaluation indicated best acceptance at ۱۰% 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 ۱۰% achieved similar calcium content but with additional protein and lower production cost (estimated ۴۰% cost reduction). The study confirms that with appropriate thermal pretreatment, particle size control, and limited storage (≤۳ 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.

کلیدواژه ها:

Bone powders ، Food fortification ، Children's soups ، Minerals ، Calcium ، Phosphorus ، Qualitative properties