Abd EI-Fattah,, A. (2006). PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT. Journal of Food and Dairy Sciences, 31(8), 5201-5212. doi: 10.21608/jfds.2006.236856
A. M. Abd EI-Fattah,. "PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT". Journal of Food and Dairy Sciences, 31, 8, 2006, 5201-5212. doi: 10.21608/jfds.2006.236856
Abd EI-Fattah,, A. (2006). 'PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT', Journal of Food and Dairy Sciences, 31(8), pp. 5201-5212. doi: 10.21608/jfds.2006.236856
Abd EI-Fattah,, A. PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT. Journal of Food and Dairy Sciences, 2006; 31(8): 5201-5212. doi: 10.21608/jfds.2006.236856
PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT
Dairy Science and Technology Dept... Fac. of Agric., Cairo University.
Abstract
A method was developed to prepare two forms of microencapsulated mixture
of ferrous sulphate and ascorbic acid. In the first form, the mix was coated with
sodium alginate (MFS), and in the second the mix was coated by two layers of lecithin
and sodium alginate (MLFS). The stability of these two forms of microencapsulated
iron was examined under different processing conditions and in artificial gastric juice
and bile solution. Yoghurt milk was fortified with different iron sources namely; ferrous
sulphate (FS), MFS and MLFS to give 0, 4, 7 and 10 mg ironl100 g of ohurt. The
activity of yoghurt starter as will as lipid oxidation and sensory characteristics of the
resultant yoghurt were followed during cold storage.
Results showed that MLFS was stable to salt, sugars, heat treatment (80 or
90°CI‘lO min) and acidity ( up to pH 4 for 7 days) as compared with MFS. The
oxidative stability of butter oil containing encapsulated iron especially MLFS was
higher than that containing FS. Microencapsulated iron decomposed with bile salt and
exhibited lower stability at pH 1.5 than at pH 3 during exposure to artificial gastric
juice. The activity of yoghurt starter was not affected by the concentration or the
source of iron. No significant increases in RV and TBA were found in yoghurt
containing microencapsulated iron as compared with FS fortification.
Microencapsulated iron had no significant effect on sensory properties of yoghurt,
while non-encapsulated iron (FS) caused significant increase in oxidized and metallic
flavour of yoghurt.
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