National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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