IN-VITRO BIO-AVAILABILITY OF IRON FROM IRON FORTIFIED COW MILK-OAT MILK BLENDED YOGHURT
Journal: International Journal of Clinical and Biomedical Research
Article type: Original Research Articles
Published: 2016-10-19
Volume: 2; Issue: 4; Pages: 7-11
ISSN: 2395-0471
Article URL: https://journals.sumathipublications.com/article/article-1784652407731-884269769
PDF: https://journals.sumathipublications.com/article/article-1784652407731-884269769.pdf
JATS XML: https://journals.sumathipublications.com/article/article-1784652407731-884269769.xml
Authors
- Dhavalagi Pallavi
Not available, refer to PDF - ayashri P. Hiremath
Not available, refer to PDF - Madhusudan NM
Not available, refer to PDF
Abstract
Yoghurt is a dairy product obtained by fermentation of milk using starter culture Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus . Application of dietary fibre and iron salt fortification in the manufacture of yoghurt enhances its nutritive and therapeutic value. Oat ( Avena sativa ) is a cereal that contains soluble fibre - glucan renders several health benefits. In the present investigation, an attempt was made to develop iron salt fortified, cow milk and oat milk blended yoghurt and in-vitro bioavailability of the iron from the yoghurt was explored. The optimization of oat milk tried at different levels and was accepted at 20% level and fortification of cow milk - oat milk blended yoghurt with ferrous sulphate fortified at different levels and was accepted at 10mg. Experimental yoghurt samples tested for sensory, chemical parameters, microbiological test and in-vitro bio-availability. The yoghurt samples showed (12%) of iron was maximum bio-availability from yoghurt fortified with ferrous sulphate followed by control and cow milk-oat milk blended yoghurt showed 10.2% and 8.52% respectively. The bio-availability of iron was reduced due to interfere of dietary fibre in yoghurt.
Full Text
HTML full text is not available. Refer to the PDF galley.