Advances in dairy Research

Advances in dairy Research
Open Access

ISSN: 2329-888X

Sahar A Nasser

Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, Egypt

  • Research Article   
    Iron Fortified Yoghurt: Effect of Different Iron Salts on the Properties of Yoghurt
    Author(s): Hamid Ziena* and Sahar A Nasser

    Yoghurt is considered as the best and the most complete food, but it is deficient in iron and by fortification yoghurt iron can reach for most consumers. Four different iron salts were used (iron amino acid chelate (T1), ferrous sulfate (T2), ferrous fumarate (T3), and ferric hydroxide poly maltose (T4)) for fortification of such yoghurt. Chemical properties, acidity, lactic acid bacteria, yeasts, rheology, viscosity, peroxide number and sensory properties were evaluated at zero time, after 3 days and after 7 days of manufacturing. Total solids were increased by iron salts, especially in T1 and T4 treatments followed by T3 and the T2. The T2 was the highest treatment in ash content, while the protein content was higher in T1 and the T4 in contrary to protein contents in T2 and T3 that did not affect by adding iron salts. In all treatments, fat contents did not affect by the addition o.. Read More»
    DOI: 10.35248/2329-888X.19.7.223

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