TY - JOUR
T1 - Effect of multiple micronutrient fortification on physico-chemical and sensory properties of Chhash (traditional Indian yogurt-based drink)
AU - Gaur, Shashank
AU - Waller, Anna W.
AU - Andrade, Juan E.
N1 - Funding Information:
This work was partially supported by USDA-Hatch ILLU-698-904, The College of ACES Office of International Programs, and the Indian Council of Agricultural Research International Fellowship, India.
Funding Information:
Funding: This work was partially supported by USDA-Hatch ILLU-698-904, The College of ACES Office of International Programs, and the Indian Council of Agricultural Research International Fellowship, India.
Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2019
Y1 - 2019
N2 - Introduction: Micronutrient malnutrition is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The addition of a commercial micronutrient mix in terms of physico-chemical and sensory characteristics was evaluated. Methods: The yogurt prepared with reduce-fat milk (2%), 20 g/L CHN-11 fermentation culture and 12 h incubation (42 ◦ C) was diluted at a rate of 35% to yield a 32 mg/100 mL concentration. The premix provided vitamin A, vitamin D, folic acid, iodine, iron, and zinc oxide to cover ~20-35% recommended RDA (recommended dietary allowance) per serving (250 mL). A three-factorial design, 2 treatments (control and fortified), 3 temperatures (4, 25, and 40 ◦ C) and 4 time points (1, 2, 3 and 6 days), was used to analyze the physico-chemical properties in terms of titratable acidity, pH, color, and viscosity. A discriminatory sensory test (triangle) was performed with college students (n = 58) and mothers with young children (n = 25), who were living in Mehsana, India to evaluate the difference between fortified and non-fortified cooled (4 ◦ C) product. Results: Fortification did not affect most of the physico-chemical properties of chhash. As expected, titratable acidity increased whereas pH decreased with increasing storage time and temperature. Fortified samples showed higher b* values, whereas L* and a* were not affected. Viscosity changed due to temperature and time, but not fortification. Participants could not discriminate between samples in terms of color, aroma, and taste. Conclusion: Fortification of chhash is technically feasible.
AB - Introduction: Micronutrient malnutrition is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The addition of a commercial micronutrient mix in terms of physico-chemical and sensory characteristics was evaluated. Methods: The yogurt prepared with reduce-fat milk (2%), 20 g/L CHN-11 fermentation culture and 12 h incubation (42 ◦ C) was diluted at a rate of 35% to yield a 32 mg/100 mL concentration. The premix provided vitamin A, vitamin D, folic acid, iodine, iron, and zinc oxide to cover ~20-35% recommended RDA (recommended dietary allowance) per serving (250 mL). A three-factorial design, 2 treatments (control and fortified), 3 temperatures (4, 25, and 40 ◦ C) and 4 time points (1, 2, 3 and 6 days), was used to analyze the physico-chemical properties in terms of titratable acidity, pH, color, and viscosity. A discriminatory sensory test (triangle) was performed with college students (n = 58) and mothers with young children (n = 25), who were living in Mehsana, India to evaluate the difference between fortified and non-fortified cooled (4 ◦ C) product. Results: Fortification did not affect most of the physico-chemical properties of chhash. As expected, titratable acidity increased whereas pH decreased with increasing storage time and temperature. Fortified samples showed higher b* values, whereas L* and a* were not affected. Viscosity changed due to temperature and time, but not fortification. Participants could not discriminate between samples in terms of color, aroma, and taste. Conclusion: Fortification of chhash is technically feasible.
KW - Fermented product
KW - Fortification
KW - Malnutrition
KW - Micronutrient
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U2 - 10.3390/foods8010005
DO - 10.3390/foods8010005
M3 - Article
C2 - 30583509
AN - SCOPUS:85063251367
VL - 8
JO - Foods
JF - Foods
SN - 2304-8158
IS - 1
M1 - 5
ER -