Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

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dc.authoridGunasekaran, Sundaram/0000-0001-6553-1273
dc.authoridOnsekizoglu Bagci, Pelin/0000-0001-6612-5170
dc.authorwosidGunasekaran, Sundaram/AAQ-2457-2021
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.contributor.authorGunasekaran, Sundaram
dc.date.accessioned2024-06-12T11:04:02Z
dc.date.available2024-06-12T11:04:02Z
dc.date.issued2016
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIron 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.en_US
dc.description.sponsorshipTUBITAK BIDEB at University of Wisconsin-Madison in USA [2219]en_US
dc.description.sponsorshipPelin Onsekizoglu Bagci was supported by TUBITAK BIDEB 2219 program during this study at University of Wisconsin-Madison in USA.en_US
dc.identifier.doi10.1111/1471-0307.12316
dc.identifier.endpage608en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84976864037en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage601en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12316
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21884
dc.identifier.volume69en_US
dc.identifier.wosWOS:000388285500015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIron Fortificationen_US
dc.subjectSensory Evaluationen_US
dc.subjectStorage Stabilityen_US
dc.subjectWhey Protein Isolateen_US
dc.subjectYoghurten_US
dc.subjectPhysical-Propertiesen_US
dc.titleIron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurten_US
dc.typeArticleen_US

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