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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2016-2029
DOI: https://doi.org/10.20546/ijcmas.2017.608.240


Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt
Vaibhav Kumar Maurya and Manjeet Aggarwal*
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
*Corresponding author
Abstract:

Deficiency of vitamin D is a multifaceted phenomenon. On one hand, it depends on sun exposure and consumption pattern while on the other hand, it depends onit’s stability in target food matrix. It is assumed that the supplementation of bioactive phenolic compounds in target food matrix could result in higher stability of vitamin D. The current study was intended to evaluate the feasibility of supplementation of polyphenolic goji berry (Lycium barbarum) extract in yoghurt and to study its impact on vitamin D stability in yoghurt during shelf life. For that purpose yoghurt (fortified with vitamin D 600IU/100ml) was supplemented with 0.05, 0.10 and 0.15% (W/V) with both aqueous as well ethanolic extract. We have also evaluated consumer’s acceptability of polyphenol extract supplemented yoghurt during its shelf life. The result indicates that supplementation of yoghurt with goji berry polyphenolic ethanolic extract (0.1% W/V) displayed greater ability to inhibit vitamin D degradation without affecting the consumer palatability during shelf life.


Keywords: Toned milk, Yoghurt, Fortification, Supplementation, Vitamin D, Polyphenolic extract.
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How to cite this article:

Vaibhav Kumar Maurya and Manjeet Aggarwal. 2017. Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt.Int.J.Curr.Microbiol.App.Sci. 6(8): 2016-2029. doi: https://doi.org/10.20546/ijcmas.2017.608.240