Fortification of dairy products with vitamin D3

被引：8
|
作者：
Leskauskaite, Daiva [1 ]
Jasutiene, Ina [1 ]
Malinauskyte, Ernesta [1 ]
Kersiene, Milda [1 ]
Matusevicius, Paulius [2 ]
机构：
[1] Kaunas Univ Technol, Dept Food Sci & Technol, Radvilenu Str 19, LT-50254 Kaunas, Lithuania
[2] Lithuanian Univ Hlth Sci, Dept Anim Nutr, Tilzes Str 18, LT-47181 Kaunas, Lithuania
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2016年 / 69卷 / 02期
关键词：
Emulsions; Bioavailability; Fortification; Vitamins; CHEDDAR CHEESE; MILK;
D O I：
10.1111/1471-0307.12242
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The purpose of this study was to analyse emulsions for vitamin D-3 delivery in yoghurt and sour cream. Oil-in-water emulsions stabilised by whey proteins alone and by whey proteins plus carboxymethylcellulose were used. No change in vitamin D-3 added to the yoghurt and sour cream in the form of both emulsions was observed after storage at 7 days in light and 14 days in dark at 4 degrees C. The results of bioavailability tests, using rats, for vitamin D-3 from the fortified emulsions and yoghurt indicated that it is feasible to use stabilised emulsions as delivery systems of vitamin D-3 in fortified products.
引用
收藏
页码：177 / 183
页数：7
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