Effect of calcium and vitamin D‚‚ fortification on physical microbial rheological and sensory characteristics of yoghurt


Citation

Kaushik R., . and Arora S., . Effect of calcium and vitamin D‚‚ fortification on physical microbial rheological and sensory characteristics of yoghurt. pp. 1744-1752. ISSN 2231-7546

Abstract

The effect of calcium and vitamin D‚‚ fortification on yoghurt was evaluated. Two levels (500 and 600 ppm) of calcium (Calcium phosphate and calcium citrate) along with vitamin D2 (600IU/L) were used to fortify milk for yoghurt preparation. Acidity pH water holding capacity and syneresis of fortified yoghurt were not affected significantly (p0.05) in comparison to control yoghurt. However acetaldehyde content decreased and setting time increased upon fortification of yoghurt. Microbial growth significantly (p0.05) decreased in calcium phosphate fortified yoghurt whereas calcium citrate fortified yoghurt showed no difference to control yoghurt. Firmness and viscosity decreased in calcium phosphate fortified yoghurt whereas it increased in calcium citrate fortified yoghurt as compared to control. Rheological characteristics reveled that calcium phosphate fortified yoghurt showed higher shear thinning effect whereas calcium citrate fortified showed less shear thinning effect in comparison to control.


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Abstract

The effect of calcium and vitamin D‚‚ fortification on yoghurt was evaluated. Two levels (500 and 600 ppm) of calcium (Calcium phosphate and calcium citrate) along with vitamin D2 (600IU/L) were used to fortify milk for yoghurt preparation. Acidity pH water holding capacity and syneresis of fortified yoghurt were not affected significantly (p0.05) in comparison to control yoghurt. However acetaldehyde content decreased and setting time increased upon fortification of yoghurt. Microbial growth significantly (p0.05) decreased in calcium phosphate fortified yoghurt whereas calcium citrate fortified yoghurt showed no difference to control yoghurt. Firmness and viscosity decreased in calcium phosphate fortified yoghurt whereas it increased in calcium citrate fortified yoghurt as compared to control. Rheological characteristics reveled that calcium phosphate fortified yoghurt showed higher shear thinning effect whereas calcium citrate fortified showed less shear thinning effect in comparison to control.

Additional Metadata

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Item Type: Article
AGROVOC Term: Yoghurt
AGROVOC Term: Calcium
AGROVOC Term: Vitamin d
AGROVOC Term: Food fortification
AGROVOC Term: Physical properties
AGROVOC Term: Microbial properties
AGROVOC Term: Rheological properties
AGROVOC Term: Sensory evaluation
AGROVOC Term: Calcium phosphates
AGROVOC Term: Water holding capacity
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:28
URI: http://webagris.upm.edu.my/id/eprint/23808

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