Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin
| Autor: | Ehab Kheadr, Nassra Dabour, Noha Dyab |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
biology
Process Chemistry and Technology Inulin Flavour 0402 animal and dairy science food and beverages chemistry.chemical_element Bioengineering Iron fortification 04 agricultural and veterinary sciences Calcium biology.organism_classification 040401 food science 040201 dairy & animal science Bifidobacterium animalis chemistry.chemical_compound 0404 agricultural biotechnology Starter chemistry Reduced fat Food science Long chain Food Science |
| Zdroj: | International Journal of Dairy Technology. 72:229-239 |
| ISSN: | 1471-0307 1364-727X |
| Popis: | This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced‐fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect the viable counts of the yoghurt starter microorganisms but slightly increased counts of Bifidobacterium animalis subsp. lactis. Iron and inulin significantly affected the textural attributes of the yoghurt, but did not modify the yoghurt flavour significantly. Also, in vitro assessments on the availability of calcium and iron were conducted and revealed that the supplementation of yoghurt with iron and inulin resulted in significant reduction in calcium and iron availability. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|