TY - JOUR T1 - Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A TT - غنی سازی شیر با ویتامین A، بررسی میزان کاهش این ویتامین و ارزیابی حسی شیر غنی شده JF - JCPP JO - JCPP VL - 11 IS - 41 UR - http://jcpp.iut.ac.ir/article-1-750-en.html Y1 - 2007 SP - 357 EP - 364 KW - Fortification milk KW - Vitamin A KW - HPLC KW - Sensory evaluation. N2 - 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. M3 ER -