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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 1619-1626
DOI: https://doi.org/10.20546/ijcmas.2017.610.194


Culture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Iron
A. Elango1*, R. Subash2, K.A. Doraisamy3 and N. Karthikeyan4
1Department of Veterinary Public Health and Epidemiology, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India
2Bargur Cattle Research Station, Bargur, Erode, Tamil Nadu, India
3Veterinary College and Research Institute, Namakkal-637 002, Tamil Nadu, India
4Department of Livestock Products Technology (Dairy Science), Veterinary College and Research Institute, Namakkal-637 002, Tamil Nadu, India
*Corresponding author
Abstract:

Using dairy foods as a vehicle for supplementing iron seems to be advantage as iron-fortified dairy foods have a relatively high iron bioavailability. In this regard, a study was designed to formulate microencapsulated whey protein-chelated iron (Fe-wp) using ferrous sulphate that could be used to fortify yoghurt and to determine the TBA values and some important sensorial attributes of the developed yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P>0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P<0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P<0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P<0.05) difference was observed in astringent and oxidized flavour at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt. In addition, significant (P<0.05) difference was observed in overall preference at 0, 7, 14 and 21st day of storage between control and different treatments of yoghurt and between different storage periods. It is demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt without altering the accepted appearance and sensorial attributes.


Keywords: Yoghurt, Iron fortification, Microencapsulation, Culture survival, TBA values, Sensorial attributes.
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How to cite this article:

Elango, A., R. Subash, K.A. Doraisamy and Karthikeyan, N. 2017. Culture Viability, TBA Values and Sensorial Attributes of Yoghurt Fortified with Microencapsulated Whey Protein-Chelated Iron.Int.J.Curr.Microbiol.App.Sci. 6(10): 1619-1626. doi: https://doi.org/10.20546/ijcmas.2017.610.194