Volume 11, Number 41 (fall 2007)                   JCPP 2007, 11(41): 357-364 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

R. Sadeh, M. Azar, M. Shahedi, M.T. Mazloomi. Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A . JCPP. 2007; 11 (41) :357-364
URL: http://jcpp.iut.ac.ir/article-1-750-en.html

Abstract:   (18704 Views)
Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product.
Full-Text [PDF 261 kb]   (793 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or email:
Write the security code in the box

© 2015 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb