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 12% weight/volume, two distinct forms of advantageous ironsalts ferrous sulfate T2 and ferrous bis-glycinate T3 were introduced. To provide a comparison, raw milk T1was 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 4°C for 3, 7,and 10 days. Following storage, the moisture contents of T1, T2, and T3 decreased, reaching 87.06%, 87.00%,and 87.7%, respectively. Meanwhile, the solids percentage increased to 10.98%, 11.70%, and 11.60%. 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 1.8, 1.88, and 1.87 MeqO2/kg immediately after production. Subsequently, thesevalues rose to 2.01, 2.16, and 2.15 MeqO2/kg. Additionally, it was observed that the population of lactic acidbacteria progressively grew with the duration of storage, reaching 45 x 106 , 50 x 106 ,55 x 106 CFU/ml atthe start of storage. which increased to 75 × 106, 90 × 106, and 95 × 106 CFU/ml after 10 days. T2 had thegreatest values for viscosity, hardness, and whey separation, measuring 2890 cP, 99.80 g, and 6.8%,respectively. Following storage, the values show a rise, with T1 exhibiting the greatest overall sensoryacceptance in comparison to treatments T2 and T3. The iron content had a substantial decline during the storageperiods.

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

Functional yoghurt , Iron , physicochemical properties , Peroxide value