Iron Fortification of Yogurt and Pasteurized Milk

Nkhata, Smith G.

doi:10.15226/jnhfs.2015.00142

Cited by 9 publications

(4 citation statements)

References 36 publications

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“…Pasteurized milk and fermented dairy products derived from it (kefir, ryazhenka, yogurt, etc.) were identified as a suitable food matrix that could be included in a daily diet, as supported by multiple recent studies. − However, these compounds may have a considerable impact on the stable dispersion system of milk and fermented dairy products. − As a result, the effect of AsA-Fe-AmA triple chelate complexes on the distributed content of milk should be thoroughly investigated.…”

Section: Resultsmentioning

confidence: 99%

Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

Gvozdenko,

Blinov,

Golik

et al. 2024

ACS Omega

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Section: Resultsmentioning

confidence: 99%

Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

Gvozdenko,

Blinov,

Golik

et al. 2024

ACS Omega

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“…TBA value was determined using the method described by Nkhata et al, (2015) with modification. Five gram of yogurt drink sample was prepared.…”

Section: Methodsmentioning

confidence: 99%

The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)

Wibawanti

Zulfanita

Runanto

2019

J. Appl. Food Tech.

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Yogurt drink can be produces from goat milk. Yogurt drink was added mangosteen rind extract to increase quality of product. This study aimed to determine antioxidant activity (total phenol compound, antioxidant activity by IC50 and thiobarbituric acid or TBA value) of yogurt drink from goat milk by mangosteen rind extract. Complete randomized design was used in this research with 4 treatments and 5 replications. The antioxidant activities of yogurt supplemented with 0, 1, 2, and 3% (v/v) mangosteen rind extract was analysed. The result shows that the total phenol content increased along the increase in the levels of mangosteen. Yogurt drink with mangosteen had radical higher scavenging activity than control. TBA value showed significant differences (p<0.05) among treatments. As conclusion, mangosteen rind extract had the potential to improve antioxidant and hinder the rancidity in yogurt drink.

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“…Gupta et al (2015) evaluó el efecto de la biodisponibilidad in vitro de hierro en la fortificación de leche con sales de hierro y microcápsulas de hierro. Las primeras tienen la desventaja de interactuar libremente con los elementos constitutivos del alimento y pueden alterar sus propiedades sensoriales, mientras las segundas son compuestos poco solubles o insolubles en agua y químicamente inertes, lo que dificulta su homogenización (Gilliard, 2015). Esto ha llevado a la utilización de compuestos de hierro protegido, los cuales pueden suplir las necesidades de hierro y poseen alta biodisponibilidad, son solubles en agua y que además tienen baja reactividad con la matriz alimentaría.…”

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Elaboración de Leche Saborizada Fortificada con Hierro Hémico Proveniente de Hidrolizados de Hemoglobina Bovina

2018

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Se analizó el efecto del pH, la concentración inicial de sustrato (S0) y la relación enzima/sustrato (E/S), sobre el grado de hidrólisis (GH) en la reacción de hidrólisis enzimática de hemoglobina bovina utilizando Alcalasa 2.4L. Precipitado enriquecido en hierro hémico proveniente del hidrolizado con máximo GH fue agregado a leche chocolatada para incrementar su contenido en hierro. Se determinaron las coordenadas de color para establecer los cambios ocurridos en la leche adicionada con hierro hémico con respecto a su control. Además, se realizó un test de escala hedónica para determinar la aceptación sensorial de la leche fortificada. Los resultados mostraron que el GH de la hemoglobina depende de las tres variables: pH, S0 y E/S. La leche fortificada reportó 56,92 mg Fe/kg, en tanto que el análisis de color determinó que la diferencia de color está por encima de la tolerancia. Sin embargo, el análisis sensorial demostró aceptación satisfactoria de la leche.

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Iron Fortification of Yogurt and Pasteurized Milk

Cited by 9 publications

References 36 publications

Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia

The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)

Elaboración de Leche Saborizada Fortificada con Hierro Hémico Proveniente de Hidrolizados de Hemoglobina Bovina

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