Evaluation of iron‐fortified Feta cheese for physicochemical and sensory properties | Zendy

Jalili Maryam | Zendy; Ehsani Mohammad Reza | Zendy; Mazloumi Mohammad Taghi | Zendy

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Evaluation of iron‐fortified Feta cheese for physicochemical and sensory properties

Author(s) -

Jalili Maryam,

Ehsani Mohammad Reza,

Mazloumi Mohammad Taghi

Publication year - 2017

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 - 10.1111/1471-0307.12378

Subject(s) - food science , chemistry , ferrous , ferric , thiobarbituric acid , flavour , taste , ferrous sulphate , chloride , biochemistry , antioxidant , inorganic chemistry , organic chemistry , lipid peroxidation

Standardised cow's milk (fat 3 g/100 g) was used to manufacture Feta cheese fortified with 40, 60 and 80 mg of iron/kg cheese using ferrous sulphate (Fe SO 4 ), ferric chloride (FeCl 3 ), ferric pyrophosphate (Fe 4 (P 2 O 7 ) 3 ) and microencapsulated ferrous sulphate. Chemical composition and sensory characteristics of fortified cheeses were determined after 60 days of ripening, during which the iron content and thiobarbituric acid ( TBA ) values were measured. The metallic taste, colour, flavour, overall score and TBA values were statistically (P < 0.05) affected by the source and concentration of iron. The best quality was found in cheeses fortified with 40 mg/kg of microencapsulated ferrous sulphate.

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