Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Changes of Yoghurt Added with Microencapsulated Iron during Storage

미세피복된 철분을 첨가한 요구르트의 저장 중 품질 변화

  • Published : 1999.06.01
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Abstract

Uncoated, ethyl cellulose(EC) coated or methacrylic acid copolymer(MAC) coated ferrous sulfate was added to the yoghurt made from whole milk powder and quality changes of those yoghurt were observed. Among treatments uncoated ferrous sulfate added yoghurt showed the lowest quality in the view of pH, total acidity, total counts of lactic acid bacteria, and sensory characteristics. Quality change of MAC comparing to control was lower than that of EC. MAC and EC showed higher TBA value than no iron added or uncoated iron added one during storage. From sensory evaluation, MAC was not signif icantly different from control in color and off flavor after one day storage(p>0.05), however significant difference was observed in off flavor after 7 day storage(p<0.05). From above results, MAC coated ferrous sulfate added yoghurt showed better quality than uncoated or EC coated ferrous sulfate added one during storage.

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