tailieunhanh - Culture viability, TBA values and sensorial attributes of yoghurt fortified with microencapsulated whey protein-chelated iron
Using dairy foods as a vehicle for supplementing iron seems to be advantage as ironfortified dairy foods have a relatively high iron bioavailability. In this regard, a study was designed to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used to fortify yoghurt and to determine the TBA values and some important sensorial attributes of the developed 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. |
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