Paper Information

Journal:   WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)   FALL 2007 , Volume 11 , Number 41 (B); Page(s) 357 To 363.
 
Paper: 

EFFECT OF PACKAGE TYPE AND FAT CONCENTRATION ON VITAMIN A LOSSES AND SENSORY CHARACTERISTICS OF MILK FORTIFIED WITH VITAMIN A

 
 
Author(s):  SADEH R., AZAR M., SHAHEDI M., MAZLOUMI M.T.
 
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Abstract: 

Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5oC for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product.

 
Keyword(s): FORTIFICATION MILK, VITAMIN A, HPLC, SENSORY EVALUATION
 
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