Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi.
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Title |
Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi.
Not Available |
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Creator |
Gandhi, K.; Gautam, P.B.; Sharma, R.; Mann, B. and Kumar, K.
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Subject |
Whey protein concentrate , Fortification, Iron, Bioaccessibility, Dahi, Spray drying
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Description |
Not Available
Dahi samples were prepared from milk incorporated with spray-dried iron–whey protein concentrate (Fe–WPC) conjugate and ferrous sulfate (FeSO4) with three different concentrations of iron i.e. 15, 20 and 25 mg / L and their quality characteristics were determined. Fe–WPC conjugate incorporated dahi showed better sensory,textural and physical attributes as compared with those of FeSO4 fortified and control dahi. Non-significant (p[0.05]) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of dahi fortified with Fe–WPC conjugate with upto 20 mg / L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO4 incorpo rated dahi even at 15 mg / L level. Water holding capacity, viscosity and firmness were significantly (p \ 0.05) higher in 20 mg / L Fe–WPC conjugate incorporated dahi samples as compared with those of 20 mg / L FeSO4 incorporated dahi samples. In vitro bio accessibility of iron from Fe–WPC conjugate incorporated dahi was found to be signif icantly (p \ 0.05) higher than that from FeSO4 incorpo rated dahi. Therefore, the results indicated that Fe–WPC conjugate can be fortified in dahi with upto 20 mg / L without significantly altering its physicochemical proper ties and with a higher bioaccessibillity of iron. Not Available |
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Date |
2021-09-10T05:47:40Z
2021-09-10T05:47:40Z 2021-02-01 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/61948 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer
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