Assessment of Iron Fortification Influence on Organoleptics and Physico-Chemical Properties of Yogurt

الموضوعات :

N. Askary ¹ (Graduate Student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)
M. Bolandi ² (Department of food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)

تاريخ الإرسال : 17 السبت , شوال, 1434 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 22 السبت , رجب, 1434

الکلمات المفتاحية: Milk, Iron fortification, Yogurt,

ملخص المقالة :

Innumerable percentage of the world population suffers from shortage of vitamins and minerals which is usually called malnutrition. Enough perception and access of such essential vitamins and minerals have close relationship with eternity, physical and mental developments, good health, general welfare of individuals and societies. In this research, the fortification of yogurt with iron has been studied. The kinds of iron used in this study include: FeCl3 (H2O)6, The whey protein-chelated iron (Fe-WP) and The Fe-Casein complex (Fe-CN) that each of them were evaluated in three quantities (10, 20 and 40 milligrams per one kilogram of milk). Then their chemical experiments and organoleptic specifications were studied after keeping 21 days in refrigerator and their results were reported. Results showed that all of these iron compounds were suitable for yogurt but two complexes of iron, including Fe-WP and Fe-CN, were better to be used.

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