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Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc Fortification of staple foods is an effective means of addressing dietary deficiencies of iron, magnesium and zinc, which are common throughout the world. In this work, homogenized whole milk was fortified with iron, magnesium and zinc, individually and collectively, shortly before ultra-high-temperature (UHT) processing (145 °C, 6 s). Sulphates of iron, magnesium and zinc were added to give total concentrations (natural plus added) of approximately 25, 50, 75 and 100% of the recommended daily intakes (RDI) per litre of the UHT milk. The highest concentrations (100% RDI) were 8, 320 and 16 mg.L−1 for iron, magnesium and zinc, respectively. The fortified milks were analysed to determine the distribution of the minerals, their sensory characteristics and their stability during storage. Zinc and iron preferentially became associated with the casein fraction, while most of the magnesium remained in the serum phase. Some sensory panellists could perceive a different taste in UHT milk supplemented to 75% of the RDI per litre, but not in milks supplemented to 50%. During storage at 30 °C of milks supplemented to 50%, changes in flavour were detected in milks supplemented with zinc and iron after 30 and 60 days, respectively; this generally corresponded with increases in oxidation. Viscosity and protein hydrolysis also increased but not to detrimental levels. It was concluded that fortification of UHT milk with magnesium and possibly zinc has considerable potential, but fortification with iron is more challenging due its ability to catalyse oxidation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

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Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0188-z
Publisher site
See Article on Publisher Site

Abstract

Fortification of staple foods is an effective means of addressing dietary deficiencies of iron, magnesium and zinc, which are common throughout the world. In this work, homogenized whole milk was fortified with iron, magnesium and zinc, individually and collectively, shortly before ultra-high-temperature (UHT) processing (145 °C, 6 s). Sulphates of iron, magnesium and zinc were added to give total concentrations (natural plus added) of approximately 25, 50, 75 and 100% of the recommended daily intakes (RDI) per litre of the UHT milk. The highest concentrations (100% RDI) were 8, 320 and 16 mg.L−1 for iron, magnesium and zinc, respectively. The fortified milks were analysed to determine the distribution of the minerals, their sensory characteristics and their stability during storage. Zinc and iron preferentially became associated with the casein fraction, while most of the magnesium remained in the serum phase. Some sensory panellists could perceive a different taste in UHT milk supplemented to 75% of the RDI per litre, but not in milks supplemented to 50%. During storage at 30 °C of milks supplemented to 50%, changes in flavour were detected in milks supplemented with zinc and iron after 30 and 60 days, respectively; this generally corresponded with increases in oxidation. Viscosity and protein hydrolysis also increased but not to detrimental levels. It was concluded that fortification of UHT milk with magnesium and possibly zinc has considerable potential, but fortification with iron is more challenging due its ability to catalyse oxidation.

Journal

Dairy Science & TechnologySpringer Journals

Published: Sep 12, 2014

References