Premium
Iron‐encapsulated cold‐set whey protein isolate gel powder ‐ Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt
Author(s) -
Onsekizoglu Bagci Pelin,
Gunasekaran Sundaram
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 - 10.1111/1471-0307.12316
Subject(s) - fortification , ferrous , food science , whey protein isolate , chemistry , flavour , ferrous sulphate , whey protein , iron powder , metallurgy , materials science , inorganic chemistry , organic chemistry
Iron was incorporated at 20–60 mg/kg of yoghurt using iron‐encapsulated cold‐set whey protein isolate gel powder ( WPI ‐Fe) and by direct addition of ferrous sulphate solution. The changes in physicochemical and sensory qualities of the yoghurt samples were determined over 14 days of storage. Quality attributes of the yoghurt fortified using WPI ‐Fe particles at up to 60 mg iron/kg were similar to those of unfortified control samples, especially in terms of colour and flavour, while the samples fortified by direct addition of ferrous sulphate exhibited noticeable adverse effects even at 20 mg iron/kg.