Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt
More than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with two varying concentrations of vitamin D3, aiming to observe ho...
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Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2350145 |
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| author | Saneela Saleem Zahra Khan Imtiaz Hussain Faran Khan Fahad Al-Asmari Faima Atta Khan Alyan Ali Zafar Muhammad Abdul Rahim Zongo Eliasse Mohamed Fawzy Ramadan |
| author_facet | Saneela Saleem Zahra Khan Imtiaz Hussain Faran Khan Fahad Al-Asmari Faima Atta Khan Alyan Ali Zafar Muhammad Abdul Rahim Zongo Eliasse Mohamed Fawzy Ramadan |
| author_sort | Saneela Saleem |
| collection | DOAJ |
| description | More than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with two varying concentrations of vitamin D3, aiming to observe how these concentrations impact the physicochemical and sensory characteristics of the fortified products. A total of 750 mL of pasteurized milk was divided into three equal batches. For T1 and T2, 50 µL and 66.67 µL of emulsified vitamin D3 were added at 50 °C, respectively. Yogurt samples were prepared in triplicates and underwent storage tests, including proximate analysis, pH, viscosity, and vitamin D3 stability at 4 ± 1 °C. During the first week of storage, the viscosity of yogurt increased but later it started decreasing because of syneresis. T1 (8.1) and T2 (8.2) obtained a better overall sensory score using a 9-point hedonic scale as compared to T1 (7.9) During the 28-day storage period, the vitamin D3 content significantly decreased (P < 0.05) in T1 and T2. By the end of the 28-day period, in T1 and T2, the vitamin D3 content decreased from 15.0 and 20.32 to 13.78 and 17.67 respectively. The results of the current study demonstrate that the fortification of yogurt with vitamin D3had no detrimental effect on the physicochemical as well as the organoleptic properties of yogurt. Although the vitamin D3 content decreased during storage, it could be preserved if fortified yogurt is stored in opaque containers. |
| format | Article |
| id | doaj-art-0daae552fbfa4ba2864721e2ce3e69b8 |
| institution | DOAJ |
| issn | 2331-1932 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-0daae552fbfa4ba2864721e2ce3e69b82025-08-20T02:49:47ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322024-12-0110110.1080/23311932.2024.2350145Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurtSaneela Saleem0Zahra Khan1Imtiaz Hussain2Faran Khan3Fahad Al-Asmari4Faima Atta Khan5Alyan Ali Zafar6Muhammad Abdul Rahim7Zongo Eliasse8Mohamed Fawzy Ramadan9Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, PakistanDepartment of Nutrition and Health Science, Faculty of Engineering and Science, University of Greenwich, Medway Campus, Gillingham, Chatham, United KingdomDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, PakistanDepartment of Clinical Services, School of Health Sciences, University of Management and Technology, Lahore, PakistanDepartment of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa, Saudi ArabiaDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, PakistanDepartment of Food Science & Nutrition, Faculty of Medicine and Allied Health Sciences, Times Institute, Multan, PakistanLaboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi BONI, Bobo Dioulasso, Burkina FasoDepartment of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi ArabiaMore than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with two varying concentrations of vitamin D3, aiming to observe how these concentrations impact the physicochemical and sensory characteristics of the fortified products. A total of 750 mL of pasteurized milk was divided into three equal batches. For T1 and T2, 50 µL and 66.67 µL of emulsified vitamin D3 were added at 50 °C, respectively. Yogurt samples were prepared in triplicates and underwent storage tests, including proximate analysis, pH, viscosity, and vitamin D3 stability at 4 ± 1 °C. During the first week of storage, the viscosity of yogurt increased but later it started decreasing because of syneresis. T1 (8.1) and T2 (8.2) obtained a better overall sensory score using a 9-point hedonic scale as compared to T1 (7.9) During the 28-day storage period, the vitamin D3 content significantly decreased (P < 0.05) in T1 and T2. By the end of the 28-day period, in T1 and T2, the vitamin D3 content decreased from 15.0 and 20.32 to 13.78 and 17.67 respectively. The results of the current study demonstrate that the fortification of yogurt with vitamin D3had no detrimental effect on the physicochemical as well as the organoleptic properties of yogurt. Although the vitamin D3 content decreased during storage, it could be preserved if fortified yogurt is stored in opaque containers.https://www.tandfonline.com/doi/10.1080/23311932.2024.2350145Fortificationvitamin Dpasteurized milkyogurtstorageviscosity and syneresis |
| spellingShingle | Saneela Saleem Zahra Khan Imtiaz Hussain Faran Khan Fahad Al-Asmari Faima Atta Khan Alyan Ali Zafar Muhammad Abdul Rahim Zongo Eliasse Mohamed Fawzy Ramadan Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt Cogent Food & Agriculture Fortification vitamin D pasteurized milk yogurt storage viscosity and syneresis |
| title | Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt |
| title_full | Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt |
| title_fullStr | Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt |
| title_full_unstemmed | Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt |
| title_short | Evaluating the effect of vitamin D3 fortification on physicochemical and sensory properties of yogurt |
| title_sort | evaluating the effect of vitamin d3 fortification on physicochemical and sensory properties of yogurt |
| topic | Fortification vitamin D pasteurized milk yogurt storage viscosity and syneresis |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2350145 |
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