Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Iron Fortification, Sensory Evaluation, Storage Stability, Whey Protein Isolate, Yoghurt, Physical-Properties
Kaynak
International Journal Of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
69
Sayı
4
