PRODUCTION OF SODIUM CASEINATE HYDROLYSATE-ZINC COMPLEX AND ITS UTILIZATION IN BAKERY PRODUCTS
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Date
2021-07-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Casein hydrolysates (CNH) - mineral complexes are a promising strategy for
enhancement of mineral absorption & reduction of mineral deficiency. CNH have wide
range of activities including cholesterol-lowering ability, antithrombotic and antioxidant
activities, enhancement of mineral absorption/bioavailability and opioid activities. In the
present investigation, an attempt was made to develop CNH-Zn complex incorporated
biscuit and cupcake and in-vitro bioavailability of the zinc from the biscuit and cupcake
was explored. Among the various enzyme substrate used for the hydrolysis, the highest
degree of hydrolysis was obtained for 1:25 enzyme substrate ratio for 120 min and 700
mg added zinc showed highest zinc binding among all. Biscuit and cupcake prepared by
incorporating CNH-Zn complex solution showed moisture, protein, fat, carbohydrates,
ash and peroxide value of 4.23, 7.58, 24.53, 0.97, 65.68 per cent and 2.10 meq O2/kg fat,
respectively for biscuit and 16.00, 12.36, 26.05, 1.83, 43.75 per cent and 2.53 meq O2/kg
fat, respectively for cupcake. Experimental biscuit and cupcake samples tested for invitro
bio-availability of zinc showed 52.93 and 63.43 per cent, respectively. Storage
studies at ambient temperature revealed that biscuit sample retained acceptability up to 45
days and cupcake sample retained acceptability up to 6 days. Moisture and peroxide
values increased during storage in both biscuit and cupcake samples. Total viable counts
and yeast and mould counts increased during storage in both biscuit and cupcake samples
whereas coliform counts were nil throughout the storage.