Volume 11, Issue 41 (fall 2007)
jwss 2007, 11(41): 357-364 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
R. Sadeh, M. Azar, M. Shahedi, M.T. Mazloomi. Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A . jwss 2007; 11 (41) :357-364
URL: http://jstnar.iut.ac.ir/article-1-750-en.html
URL: http://jstnar.iut.ac.ir/article-1-750-en.html
Abstract: (19866 Views)
Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
