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Comprehensive Stability Evaluation of Iron-Fortified Milk Powder.
- Source :
- Food Science & Technology Research; May2012, Vol. 18 Issue 3, p419-428, 10p
- Publication Year :
- 2012
-
Abstract
- Well-documented stability studies on iron-fortified food are limited due to the complexity of ingredients and processing methods. Here, we performed a comprehensive stability evaluation on iron-fortified milk powder with various iron contents and packaging methods. Free fatty acid increased gradually over a 9 month storage period in both iron-fortified and non iron-fortified formulas, regardless of the packaging methods. Thiobarbituric acid (TBA) value level remained stable in anaerobic packaging condition but increased in aerobic condition. Lipid oxidation was highest in Fe(III)-fortified formula. We showed significant increment of browning reactions, moisture and water activities in aerobic condition, especially in iron-fortified formulas, while no significant changes in anaerobic-packaged formulas. Scanning electron microscopy (SEM) showed highest porosity in Fe(III)-fortified formula. Our results showed Fe(III)-fortified formula has the lowest stability in aerobic condition but its stability improved significantly with vacuum/anaerobic packaging. Thus, our studies contribute to understanding and improving the processing and quality of iron-fortified food. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 13446606
- Volume :
- 18
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Food Science & Technology Research
- Publication Type :
- Academic Journal
- Accession number :
- 87510074
- Full Text :
- https://doi.org/10.3136/fstr.18.419