Microencapsulated iron for fortification in yoghurt
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Date
2015
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Abstract
Iron deficiency anaemia is a significant nutritional problem in south asian countries including India, Bangladesh and
Pakistan than anywhere else in the world. Even though yogurt is an excellent source of calcium and protein, it contains
very little iron. Using dairy foods as a vehicle for supplementing iron seems to be advantage as iron-fortified dairy foods
have a relatively high iron bioavailability. Keeping this in view, a study was envisaged to formulate microencapsulated
whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used in the development of iron fortified yoghurt
to have highly bio available iron with no effect on nutritional value or sensory properties of the 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 lit. of yoghurt without altering the accepted appearance and sensorial attributes.
Description
TNV_JSRJ_2015_6(2)258-262
Keywords
Veterinary Science