Culture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Iron

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dc.contributor.authorElango, A
dc.contributor.authorSubash, R
dc.contributor.authorDoraisamy, KA
dc.contributor.authorKarthikeyan, N
dc.contributor.authorTANUVAS
dc.date.accessioned2019-12-02T11:38:28Z
dc.date.available2019-12-02T11:38:28Z
dc.date.issued2017
dc.descriptionTNV_IJCMAS_2017_6(10)1619-1626en_US
dc.description.abstractUsing 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810136641
dc.keywordsYoghurt, Iron fortification, Microencapsulation, Culture survival, TBA values, Sensorial attributes.en_US
dc.language.isoenen_US
dc.pages1619-1626en_US
dc.publisherExcellent Publishersen_US
dc.relation.ispartofseries;10
dc.subjectVeterinary Scienceen_US
dc.titleCulture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Ironen_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
dc.volume6en_US
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