PREPARATION OF FERMENTED WHEY BEVERAGE CONTAINING COMPLEXED IRON
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Date
2022
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Publisher
ICAR-NDRI, KARNAL
Abstract
Iron is an essential micronutrient involved in numerous physiological and biological
functions in the human body. The principal function of the iron is to carry and transport
oxygen from the lungs to the various tissues in the body. Iron deficiency affects
approximately 20% of the world population, specifically women and young children are at
high risk.The best way to prevent problems associated with iron deficiency is through iron
fortification of foods especially for the vulnerable groups. Iron bioavailability can be
enhanced by ingesting it in complexed form with proteins or carbohydrates. However,
addition of these complexes may alter the physicochemical properties of products.This can be
overcome by iron complexing ability of food-grade bacteria or the biomolecules produced by
them in the product matrix. Exopolysaccharides (EPSs) are the carbohydrates of microbial
origin that are secreted out of the cells. This study was envisaged to prepare whey beverage
by fortification of iron. Whey beverage was prepared by optimizing the sugar (5,6,7 and 8%),
essential oils (ginger and lemon) ratio (0.2, 0.4, 0.6 and 0.8) and their level (100, 200, 300
and 400ppm).The beverage containing 7% sugar, 200ppm essential oil (ginger: lemon::0.2:1)
obtained highest sensory acceptability. Iron fortified fermented whey beverage was found to
possess higher antioxidant activity (23.05μg/ml) in terms of Trolox equivalent and
complexed iron (68.35%) than iron fortified whey beverage. Bioaccessibility of iron in
developed whey beverage was found to be 32.02±0.53%. Shelf life of whey beverages were
studied at 4±1⁰ C in two different packaging materials viz., glass bottles and LDPE pouches
and analyzed for physico-chemical, sensorial and microbiological changes and antioxidant
activity at an interval of 3 days. The whey beverages showed decreased trend in antioxidant
activity, pH, viscosity and sensory attributes with storage days. Further, complexed iron and
total solids contents, bioaccessibility of iron did not undergo any change during storage. The
microbial counts increased with storage days. The iron fortified fermented whey beverage
and iron fortified whey beverage packaged in glass bottles had shelf life of 21 days and 18
days respectively, whereas both the beverages packaged in LDPE pouches had shelf life of 15
days at refrigerated storage condition. The cost of iron fortified fermented whey beverage
was found to be Rs. 20.44/ 200ml LDPE pouch.