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

Document Type : Researches

Authors

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

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

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.

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Sinai Journal of Applied Sciences
Volume 12, Issue 4
July and August 2023
Pages 655-672

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