Kentucky State University
A Non-Dairy Source of Dietary Calcium - Bone Soup Prepared With a Pressure Cooker
Institution
Kentucky State University
Faculty Advisor/ Mentor
Changzheng Wang; Lingyu Huang
Abstract
Bone soup can be an alternative source of calcium for people who can not consume dairy products. A pressure cooker can increase the inside temperature to nearly 120o C and significantly shorten the time needed for making bone soups. The objective of this study was to determine the calcium content of bone soups prepared with a pressure cooker. Soups were made by cooking 100g of bones for 1 hour in 300 ml of distilled water containing 5, 10, or 20% of white vinegar. Soup samples were taken at 0, 1, or 14 hours after cooking and the soup brought to room temperature. The concentration of calcium and magnesium in the soup increased with increasing amounts of vinegar added before cooking. When 5% of vinegar was added, soaking the bones without cooking resulted in higher concentration of calcium than cooking the bones in the pressure cooker for 1 hour. Addition of vinegar after cooking lead to lower initial calcium content, which increased significantly after 1 hour. The pH of the soup was higher after cooking, indicating acetic acid from the vinegar was evaporated during pressure cooking. For most effective extraction of calcium, the bones need to be pressured-cooked before vinegar is added and allowed enough time for extraction with the bones in the soup.
A Non-Dairy Source of Dietary Calcium - Bone Soup Prepared With a Pressure Cooker
Bone soup can be an alternative source of calcium for people who can not consume dairy products. A pressure cooker can increase the inside temperature to nearly 120o C and significantly shorten the time needed for making bone soups. The objective of this study was to determine the calcium content of bone soups prepared with a pressure cooker. Soups were made by cooking 100g of bones for 1 hour in 300 ml of distilled water containing 5, 10, or 20% of white vinegar. Soup samples were taken at 0, 1, or 14 hours after cooking and the soup brought to room temperature. The concentration of calcium and magnesium in the soup increased with increasing amounts of vinegar added before cooking. When 5% of vinegar was added, soaking the bones without cooking resulted in higher concentration of calcium than cooking the bones in the pressure cooker for 1 hour. Addition of vinegar after cooking lead to lower initial calcium content, which increased significantly after 1 hour. The pH of the soup was higher after cooking, indicating acetic acid from the vinegar was evaporated during pressure cooking. For most effective extraction of calcium, the bones need to be pressured-cooked before vinegar is added and allowed enough time for extraction with the bones in the soup.