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

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.