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319257

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Article

Last updated: 25 Dec 2024

Subjects

-

Tags

Food and Dairy Technology Sciences

Abstract

This study was carried out to determine the effect of adding Fe2o3 nanoparticles (Fe2O3NPs) and commercial Fe2o3 to yoghurt for improving its functional, physicochemical and sensory properties during storage. The pH values were higher (4.58) after 21 days of cold storage in yoghurt fortified with Fe2O3NPs (3mg/100ml) then the control (4.42). Titratable acidity levels were lower in all yoghurt samples supplemented with Fe2O3-NPs (0.89%) at the end of the storage. No appreciable effect on total solid content was found. However, the highest ash values at zero time were 0.81.0.82 and 0.87 for Fe2o3NPs (3mg/100ml), commercial Fe2o3 and Fe2O3NPs (1.5mg/100ml) respectively. No cytotoxicity was seen after 1, 2, 3, 24, 48, and 72 hours at a concentration of 3 mg/100 mL for Fe NPs. Moreover, Texture profile analysis (TPA) of yoghurt samples showed that textural properties of yoghurt increased with the addition Fe2O3NPs(3mg/100ml). Generally, the addition of Fe2O3-NPs(3mg/100ml) improved the sensory properties of yoghurt more than that fortified with commercial Fe2o3.

DOI

10.21608/sinjas.2023.222093.1216

Keywords

iron, Functional properties, yoghurt

Authors

First Name

Mona

Last Name

Salama

MiddleName

M.

Affiliation

Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.

Email

monaa.mohamed@agri.aru.edu.eg

City

-

Orcid

-

First Name

Magdy

Last Name

Shahien

MiddleName

R.

Affiliation

Dept. Food and Dairy Sci. and Tech., Fac. Agric., Tanta Univ., Egypt.

Email

magdrsh10@gmail.com

City

Sharkia

Orcid

-

First Name

Hassan

Last Name

ElDemerdash

MiddleName

A.I.

Affiliation

Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.

Email

eldemerdashhassan@gmail.com

City

Egypt

Orcid

-

First Name

Mamdouh

Last Name

Metwally

MiddleName

M.k.

Affiliation

Dept. Food and Dairy Sci. and Tech., Fac. Enviro. Agric. Sci., Arish Univ., Egypt.

Email

mamdouh@aru.edu.eg

City

-

Orcid

-

Volume

12

Article Issue

4

Related Issue

42754

Issue Date

2023-08-01

Receive Date

2023-07-10

Publish Date

2023-08-10

Page Start

655

Page End

672

Print ISSN

2314-6079

Online ISSN

2682-3527

Link

https://sinjas.journals.ekb.eg/article_319257.html

Detail API

https://sinjas.journals.ekb.eg/service?article_code=319257

Order

8

Type

Researches

Type Code

2,342

Publication Type

Journal

Publication Title

Sinai Journal of Applied Sciences

Publication Link

https://sinjas.journals.ekb.eg/

MainTitle

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Details

Type

Article

Created At

25 Dec 2024