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



http://ijeab.com/submit-paper/

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