Year: 2022 | Month: March | Volume 15 | Issue 1
Iron Fortification in Yoghurt: Methods and Processes, as well as their Influence on Physico-chemical and Sensory Qualities
V. Jayalalitha
A. Elango
T.R. Pugazhenthi
DOI:10.30954/0974-1712.01.2022.17
Abstract:
It has been stated that anaemia affects 30% of the world’s population, according to the World Health Organization. Iron fortification in food is the most efficient approach of relieving iron deficiency condition, according to research. Because iron fortification manifests itself in food in the form of colour, flavour, and general acceptability, researchers are attempting to increase the nutritional value of food without compromising the sensory aspects of iron fortified food products. A large number of researches have shown that yoghurt is the most effective vehicle for iron fortification in this approach. This study discusses the fortification techniques and diverse sources of iron utilised in the development of iron fortified yoghurt, as well as the influence of these methods and sources of iron on the physico-chemical and sensory aspects of the yoghurt. It is anticipated that the general concept of iron enrichment in yoghurt will lead to improvements in iron fortification in the near future.
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Highlights
- Anaemia is a worldwide issue that must be addressed by dietary fortification. Yoghurt is a fermented dairy product that has been fortified with micronutrients in recent studies.
- This review investigated the issue of iron fortification in yoghurt in terms of physico-chemical qualities, organoleptic features, and shelf-life.
- To achieve the intended distribution of fortified iron in yoghurt, numerous efforts have been made utilising various methods and materials. This paper examines the most recent methods and processes for iron fortification in yoghurt that do not jeopardise chemical or microbiological quality.
- It is determined that it is imperative that safety standards are met prior to commercialization of fortified yoghurt.
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