FORTIFICATION OF MICRO – ENCAPSULATED FERROUS LACTATE IN YOGHURT
Subash* and A. Elango
Department of Dairy Science, Veterinary College and Research Institute, Namakkal, 637 002, Tamil Nadu, India.
[Corresponding author E-mail* : firstname.lastname@example.org]
Received: 12-05-2015 Accepted: 15-10-2015
A study was designed to develop microencapsulated whey protein-chelated ferrous lactate fortified yoghurt. Influence of iron (ferrous lactate) 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 spp. bulgaricus and Streptococcus salivarius spp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii spp. bulgaricus and Streptococcus salivarius spp. 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 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. The present study demonstrated that microencapsulated whey protein chelated ferrous lactate can be added up to a level of 80 mg per litre of yoghurt without affecting the viability of yoghurt probiotic culture, accepted appearance and sensorial attributes.
Keywords: microencapsulated, ferrous lactate, yoghurt culture, Lactobacillus delbrueckii, TBA values