Premium
Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water‐in‐oil‐in‐water emulsion during storage
Author(s) -
Chang Yoon Hyuk,
Lee Sun Young,
Kwak HaeSoo
Publication year - 2016
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 - 10.1111/1471-0307.12282
Subject(s) - emulsion , chemistry , food science , fortification , thiobarbituric acid , biochemistry , antioxidant , lipid peroxidation
This study investigated the possibility of fortifying iron microcapsule powder into milk and the effects of the fortification on the physicochemical and sensory properties of the products during storage. The iron microcapsules were prepared by the water‐in‐oil‐in‐water (W/O/W) emulsion technique. Fortifying the lower concentrations (0.1–0.3%, w/v) of iron microcapsules into the milk samples did not significantly change thiobarbituric acid values. The L ‐values for the milk samples were not significantly influenced by fortifying iron microcapsules (0.1–0.7%, w/v). The overall acceptability scores were not affected when the lowest concentration of iron microcapsules (0.1%, w/v) was fortified into the milk.