Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 8, Issue 7 (2019)

Changes in instrumental color and proximate parameters in yoghurt fortified with vitamin a and d nanoemulsion during storage

Author(s):
H Riar, N Goel, PK Singh, S Siva Kumar, SK Mishra and R Chawla
Abstract:
Micronutrients are an important dietary component required in small amount and are essential for the overall growth and development of human body. Micronutrient malnutrition is a major public health concern and globally more than 2 billion people suffer from this. The most common form of MNM is Iron, Vitamin A & D deficiency and folic acid. The vitamin A & D deficiency is prevalent in all the age groups. To curb the deficiency, fortification of vitamins in yoghurt was carried out as it is a wholesome nutritious product liked by people across the globe as well as in India. The nanotechnology based approach using micro fluidisation was used to encapsulate and protect the degradation of vitamins. The vitamin fortified yoghurt was prepared by addition of vitamin A & D fortified nanoemulsion. The effect of storage on the acidity, pH and instrumental colour of vitamin fortified yoghurt was studied. It was observed that vitamin fortified yoghurt had better physico-chemical properties as compared to control. The storage study depicted that the product had acceptable quality till 14th day of the storage.
Pages: 378-381  |  297 Views  103 Downloads


The Pharma Innovation Journal
How to cite this article:
H Riar, N Goel, PK Singh, S Siva Kumar, SK Mishra, R Chawla. Changes in instrumental color and proximate parameters in yoghurt fortified with vitamin a and d nanoemulsion during storage. Pharma Innovation 2019;8(7):378-381.

Call for book chapter