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Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory‐pasteurised toned milk and bioaccessibility of the added nutrients
Author(s) -
Sachdeva Bhawana,
Kaushik Ravinder,
Arora Sumit,
Indumathi Kangampalayam P
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12185
Subject(s) - fortification , chemistry , food science , vitamin , nutrient , vitamin c , fortified food , ferric , biochemistry , organic chemistry
The sensory and physicochemical attributes of pasteurised milk fortified with soluble ferric pyrophosphate (FPP) (25 mg/L iron) and vitamin A (2500 IU) were comparable to unfortified control samples. The heat coagulation time (HCT) of fortified milks was comparable to the control and exhibited a type A curve with HCT– pH maxima at the acidic side of the natural pH . The distribution pattern of iron in different milk fractions was similar in control and fortified milk samples. The bioaccessibility of iron, estimated through in vitro digestibility of milk fortified with vitamin A and iron, was found to be slightly higher than that of milk fortified with iron alone.