Effect of Iron Fortification on the Physicochemical and Sensory Properties ofFunctional Yoghurt

This research examined the effects of iron fortification on the functional yoghurt's chemical, physical, andsensory characteristics. At a concentration of ۱۲% weight/volume, two distinct forms of advantageous ironsalts ferrous sulfate T۲ and ferrous bis-glycinate T۳ were introduced. To provide a comparison, raw milk T۱was used as the control treatment. Tests including chemistry, physics, and rheology were conducted to evaluatethe product's sensory qualities immediately after manufacturing and after it had been stored at ۴°C for ۳, ۷,and ۱۰ days. Following storage, the moisture contents of T۱, T۲, and T۳ decreased, reaching ۸۷.۰۶%, ۸۷.۰۰%,and ۸۷.۷%, respectively. Meanwhile, the solids percentage increased to ۱۰.۹۸%, ۱۱.۷۰%, and ۱۱.۶۰%. Therewas an increase in the proportion of protein, fat, and ash after storage. Furthermore, it was observed that theperoxide value had a positive correlation with the advancement of the process. The storage periods wereinitially calculated to be ۱.۸, ۱.۸۸, and ۱.۸۷ MeqO۲/kg immediately after production. Subsequently, thesevalues rose to ۲.۰۱, ۲.۱۶, and ۲.۱۵ MeqO۲/kg. Additionally, it was observed that the population of lactic acidbacteria progressively grew with the duration of storage, reaching ۴۵ x ۱۰۶ , ۵۰ x ۱۰۶ ,۵۵ x ۱۰۶ CFU/ml atthe start of storage. which increased to ۷۵ × ۱۰۶, ۹۰ × ۱۰۶, and ۹۵ × ۱۰۶ CFU/ml after ۱۰ days. T۲ had thegreatest values for viscosity, hardness, and whey separation, measuring ۲۸۹۰ cP, ۹۹.۸۰ g, and ۶.۸%,respectively. Following storage, the values show a rise, with T۱ exhibiting the greatest overall sensoryacceptance in comparison to treatments T۲ and T۳. The iron content had a substantial decline during the storageperiods.

کلیدواژه ها:

Functional yoghurt ، Iron ، physicochemical properties ، Peroxide value