Fortification of Dahi with Nano Iron Particles and its Characterization on the Basis of Physicochemical Properties

Payal Karmakar; Alisha Chhetri; Pinaki Ranjan Ray

Abstract

Iron deficiency is an acute problem in many countries, such as India. Cow milk was standardized to 3.5% fat and inoculated with LAB (Lactic Acid Bacteria) culture NCDC 166 and fortified with ferric citrate @ 5%, 10% and 15% (w/v), ferrous sulphate @ 5%, 10% and 15% (w/v) and ferric phosphate nano particle @ 5 ppm, 10 ppm and 15 ppm (w/v). The samples were stored at 7+ 2°C for 10 days and were analyzed for sensory characteristics in the interval of 0 days, 3 days, 5 days, 7 days and 10 days along with assessment of shelf life, viability of the starter culture and physico-chemical properties (PV, TA, FFA, HMF and Tyrosine content). Shelf life of Dahi fortified with ferric phosphate nano particle was found 10 days when stored at 7+ 2°C as compared to Dahi fortified with organic and inorganic iron salts both of which exhibited shelf life of 7 days when kept at same temperature. Minimum changes in physico-chemical and microbial aspects were shown by ferric phosphate nano particle added @ 10 ppm (w/v) of milk. Sensory attributes of Dahi fortified with ferric phosphate nano particle were found to be close to control sample. Ferric phosphate nano particle added @ 10 ppm was found to be the best for iron fortification in Dahi based on physico chemical, microbial and sensory properties.

Abstract

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