Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd)
- 25 February 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 59 (2), 478-487
- https://doi.org/10.1007/s13197-021-05030-7
Abstract
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 incorporated 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 significantly (p < 0.05) higher than that from FeSO4 incorporated dahi. Therefore, the results indicated that Fe–WPC conjugate can be fortified in dahi with upto 20 mg/L without significantly altering its physicochemical properties and with a higher bioaccessibillity of iron.Keywords
Funding Information
- Science and Engineering Research Board (ECR/2016/000835)
This publication has 23 references indexed in Scilit:
- Spray-Dried Whey Protein Concentrate-Iron ComplexFood Technology and Biotechnology, 2019
- Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditionsJournal of Functional Foods, 2019
- Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added IronFood Technology and Biotechnology, 2019
- INFOGEST static in vitro simulation of gastrointestinal food digestionNature Protocols, 2019
- Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodologyInternational Journal of Food Properties, 2019
- Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexesJournal of Food Composition and Analysis, 2018
- Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahiLWT, 2016
- Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrateJournal of Dairy Science, 2012
- Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratiosInternational Dairy Journal, 2006
- Iron fortification in dairy industryTrends in Food Science & Technology, 2000