Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage

被引：16

作者：

Chang, Yoon Hyuk ^{[1
]}

Lee, Sun Young ^{[2
]}

Kwak, Hae-Soo ^{[2
]}

机构：

[1] Kyung Hee Univ, Dept Food & Nutr, Seoul 130701, South Korea

[2] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2016年 / 69卷 / 03期

关键词：

Iron microcapsule; W/O/W emulsion; Milk; Physicochemical property; Sensory property; MICROENCAPSULATED IRON; FOOD INGREDIENTS; BOVINE-MILK; PROTEIN; FORTIFICATION; STABILITY; VITRO;

D O I：

10.1111/1471-0307.12282

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the possibility of fortifying iron microcapsule powder into milk and the effects of the fortification on the physicochemical and sensory properties of the products during storage. The iron microcapsules were prepared by the water-in-oil-in-water (W/O/W) emulsion technique. Fortifying the lower concentrations (0.1-0.3%, w/v) of iron microcapsules into the milk samples did not significantly change thiobarbituric acid values. The L-values for the milk samples were not significantly influenced by fortifying iron microcapsules (0.1-0.7%, w/v). The overall acceptability scores were not affected when the lowest concentration of iron microcapsules (0.1%, w/v) was fortified into the milk.

引用

页码：452 / 459

页数：8