NDLI: Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Content Provider	Springer Nature Link
Author	Jalili, Maryam
Copyright Year	2016
Abstract	Feta cheese is an excellent source of calcium and protein, but as typical dairy products, it contains very low amount of iron. The present study was designed to investigate the effect of iron fortification on quality of Feta cheese. The cheese samples were made from cow milk and fortified with iron compounds, namely ferrous sulfate (FeSO$_{4}$), ferric chloride (FeCl$_{3}$), and microencapsulated ferrous sulfate at level of 80 mg.kg$^{−1}$ with or without l-ascorbic acid at a level of 150 mg.kg$^{−1}$. The chemical compositions, free fatty acids (FFAs), calcium, iron, oxidation products, and the sensory aspects of the treatments were evaluated. The FFAs were determined by gas chromatography, iron, and calcium were determined by atomic absorption, and oxidation products were analyzed spectrophotometrically using the thiobarbituric acid (TBA) test. No significant difference (P > 0.05) was found between chemical composition (fat, moisture, protein, ash, acidity), FFAs, and calcium of control cheeses and iron or iron-ascorbic acid fortified cheeses. Iron content was significantly different in iron or iron and ascorbic acid fortified cheeses compared to that in control ones. The treatment fortified with microencapsulated iron and ascorbic acid showed the lowest TBA value and the best scores for sensory evaluation. Results demonstrated that fortification of cheese with 80 mg.kg$^{−1}$ microencapsulated iron and 150 mg.kg$^{−1}$ l-ascorbic acid is technically feasible. Only a small increase in lipid oxidation, measured by TBA value, was caused by iron fortification; however, no significant off-flavor was detected by trained sensory panelists.
Starting Page	579
Ending Page	589
Page Count	11
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	96
Issue Number	4
e-ISSN	19585594
Language	English
Publisher	Springer Paris
Publisher Date	2016-02-12
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Fortification Iron Feta cheese Ascorbic acid Food Science Agriculture Microbiology
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in