Abstract
Dahi samples were prepared from milk incorporated with spray-dried iron–whey protein concentrate (Fe–WPC) conjugate and ferrous sulfate (FeSO4) with three different concentrations of iron i.e. 15, 20 and 25 mg/L and their quality characteristics were determined. Fe–WPC conjugate incorporated dahi showed better sensory, textural and physical attributes as compared with those of FeSO4 fortified and control dahi. Non-significant (p > 0.05) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of dahi fortified with Fe–WPC conjugate with upto 20 mg/L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO4 incorporated dahi even at 15 mg/L level. Water holding capacity, viscosity and firmness were significantly (p < 0.05) higher in 20 mg/L Fe–WPC conjugate incorporated dahi samples as compared with those of 20 mg/L FeSO4 incorporated dahi samples. In vitro bio accessibility of iron from Fe–WPC conjugate incorporated dahi was found to be significantly (p < 0.05) higher than that from FeSO4 incorporated dahi. Therefore, the results indicated that Fe–WPC conjugate can be fortified in dahi with upto 20 mg/L without significantly altering its physicochemical properties and with a higher bioaccessibillity of iron.
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Abbreviations
- Fe:
-
Iron
- WPC:
-
Whey protein concentrate
- LAB:
-
Lactic acid bacteria
- EPS:
-
Exo-polysaccharides
- PPE:
-
Pomegranate peel extract
- TPC:
-
Total curd phenol content
- Na2EDTA:
-
Ethylenediaminetetraacetic acid, disodium salt
- NCDC:
-
National Culture Dairy Collection
- SNF:
-
Solids-non-fat
- AOAC:
-
Association of Official Analytical Chemists
- WHC:
-
Water holding capacity
- TS:
-
Total solids
- ANOVA:
-
Analysis of variance
- AAS:
-
Atomic absorbance spectrophotometer
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Acknowledgements
The authors are grateful to Director of ICAR-National Dairy Research Institute, India for providing the facilities to carry out this research work.
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The authors acknowledge the financial assistance from the Scientific and Engineering Research Board, Department of Science and Technology, Government of India with Project No ECR/2016/000835 under the Early Career Research Award Scheme.
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KG Optimized the procedure for the development of the Fe–WPC conjugate fortified Dahi: PBG Determined the In Vitro bioaccessibillity of dahi samples: RS Conceived and planned the experiments. He also contributed in the revision of the manuscript: BM Assisted in the interpretation of the data and writing of the manuscript: KK Analysed the physico-chemical properties of the developed dahi.
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Gandhi, K., Gautam, P.B., Sharma, R. et al. Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd). J Food Sci Technol 59, 478–487 (2022). https://doi.org/10.1007/s13197-021-05030-7
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DOI: https://doi.org/10.1007/s13197-021-05030-7