Evaluation of Storage Capacity of Iron Fortified Yogurt by Physico-chemical, Chemical and Microbiological Analysis

Evaluation of Storage Capacity of Iron Fortified Yogurt by Physico-chemical, Chemical and Microbiological Analysis



Debasmita De, Dr. BinataNayak



Yogurt has gained widespread consumer acceptance. It is excellent source
of calcium and protein and other nutrients but it contains very little
iron. In this study yogurt was fortified with ammonium ferrous sulfate
in three different concentrations (20mg, 30mg, 40mg/kg iron). Yogurt
samples were analyzed physico-chemically, chemically and
microbiologically at 1st,3rd, 5th day of storage. Physicochemical and
chemical result shows that there was significant difference between
storage period and different sample concentration. Iron in the fortified
samples had no significant effect in Lactobacillus count.The results
suggest possibility ofmaking good quality yogurt by fortifying milk with
ammonium ferrous sulfate. 



10.22161/ijeab/2.1.17



http://ijeab.com/upload_document/issue_files/17%20IJEAB-JAN-2017-10-Evaluation%20of%20Storage%20Capacity%20of%20Iron%20Fortified.pdf



ijeab.com/submit-paper/

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