Evaluation of physico-chemical properties of iron fortified yogurt
Debasmita De, Binata Nayak
Hidden hunger is a chronic lack of vitamins and minerals that often has no visible warning signs. Worldwide, the three most common forms of micronutrient malnutrition are iron, vitamin A and iodine deﬁciency. Iron Deficiency Anaemia is one of the most common deficiencies people suffer from. Food fortification can lead to relatively rapid improvements in the micronutrient status of a population, and at a very reasonable cost. In the present study yogurt is used as a vehicle of fortification. Yogurt is a popular fermented dairy product. It is produced by the fermentation of milk by bacterial cultures known as yogurt cultures which contain strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Compared to milk, yogurt is more nutritious, but it contains very little amount of iron. In the present study yogurt was fortified with ammonium ferrous sulphate, ferrous sulphate, iron-casein complex in three different concentrations (20mg, 30mg, 40 mg iron) /kg milk sample. Yogurt samples were analyzed physicochemically at 1st, 4th, 7th day of storage. Physicochemical study shows a significant difference between different yogurt sample concentrations and storage period. The results suggest possibility of making good quality yogurt by fortifying milk with ammonium ferrous sulphate, ferrous sulphate and Iron casein complex.