Study of the physochemical, rheological and sensory properties of yoghurt fortified with microencapsulation iron
Other Title(s)
دراسة الخصائص الفيزوكيميائية و الريولوجية و الحسية لليوغرت المدعم بالحديد المغلف
Joint Authors
Dush, Kifah Said Abbas
Sadiq, Isra Haydar
Source
The Iraqi Journal of Agricultural Science
Issue
Vol. 50, Issue 5 (31 Oct. 2019), pp.1345-1355, 11 p.
Publisher
University of Baghdad College of Agriculture
Publication Date
2019-10-31
Country of Publication
Iraq
No. of Pages
11
Main Subjects
Topics
Abstract EN
This study was aimed to determine the effect of milk fortification with encapsulated and non-encapsulated iron on the physiochemical, rheological and sensory properties of the functional yoghurt.
Different concentrations of capsulated ferrous sulphate 5, 7.5, 15 mg / 100ml milk were used and represented as T2,T3 and T4 treatments respectively, as well as the treatment with non-encapsulated iron 15 mg / 100 ml as T1 and control treatment (C) in which yoghurt was made from whole milk without iron addition.
The physiochemical, rheological and sensory properties of the products were tested during storage period at a temperature ( 5 ± 1) ° C.
The results revealed that there was no significant differences (p<0.05) between control and other treatments in moisture, protein, fat carbohydrate, ash content.
In addition, the fortified yoghurt samples were showed low ADV and PV values and better sensory and rheological properties.
American Psychological Association (APA)
Sadiq, Isra Haydar& Dush, Kifah Said Abbas. 2019. Study of the physochemical, rheological and sensory properties of yoghurt fortified with microencapsulation iron. The Iraqi Journal of Agricultural Science،Vol. 50, no. 5, pp.1345-1355.
https://search.emarefa.net/detail/BIM-909942
Modern Language Association (MLA)
Sadiq, Isra Haydar& Dush, Kifah Said Abbas. Study of the physochemical, rheological and sensory properties of yoghurt fortified with microencapsulation iron. The Iraqi Journal of Agricultural Science Vol. 50, no. 5 (2019), pp.1345-1355.
https://search.emarefa.net/detail/BIM-909942
American Medical Association (AMA)
Sadiq, Isra Haydar& Dush, Kifah Said Abbas. Study of the physochemical, rheological and sensory properties of yoghurt fortified with microencapsulation iron. The Iraqi Journal of Agricultural Science. 2019. Vol. 50, no. 5, pp.1345-1355.
https://search.emarefa.net/detail/BIM-909942
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in English and Arabic.
Record ID
BIM-909942