FORTIFICATION OF MICROENCAPSULATED IRON IN YOGHURT
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Date
2015
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Abstract
This study was designed to develop microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate
as the iron source by emulsion method employing sodium alginate as the wall material that could be used in the
development of iron fortified yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory
properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant
(P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp.
thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage
period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly
(P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the
viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher
when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in
astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In
addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between
control and different treatments of yoghurt and between different storage periods. The present study demonstrated that
microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt without altering the
accepted appearance and sensorial attributes.
Description
TNV_IJFNS_2015_4(1)201-205
Keywords
Veterinary Science