Culture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Iron
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
Using dairy foods as a vehicle for supplementing iron seems to be advantage as ironfortified
dairy foods have a relatively high iron bioavailability. In this regard, a study was
designed to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous
sulphate that could be used to fortify yoghurt and to determine the TBA values and some
important sensorial attributes of the developed 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. It is 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_IJCMAS_2017_6(10)1619-1626
Keywords
Veterinary Science