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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 201-205

Fortification of microencapsulated iron in yoghurt


Department of Dairy Science, Veterinary College and Research Institute, Namakkal, TamilNadu, India

Correspondence Address:
R Subash
Department of Dairy Science, Veterinary College and Research Institute, Namakkal, TamilNadu
India
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Source of Support: None, Conflict of Interest: None


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This study was designed to develop microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate as the iron source by emulsion method employing sodium alginate as the wall material that could be used in the development of iron fortified 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. The present study 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.


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