Preparation of whey based savory beverage with enhanced bio-accessible zinc

Autor: Vijay Shende, Kaushik Khamrui, Writdhama Prasad, Aakash Dadarao Wani, Shaik Abdul Hussain
Rok vydání: 2022
Předmět:
Zdroj: Journal of Food Science and Technology. 59:4288-4296
ISSN: 0975-8402
0022-1155
DOI: 10.1007/s13197-022-05497-y
Popis: Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form. Present investigation was undertaken to transformThe online version contains supplementary material available at 10.1007/s13197-022-05497-y.
Databáze: OpenAIRE
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