Effect of Package Type and Fat Concentration on Vitamin A Losses and Sensory Characteristics of Milk Fortified with Vitamin A

摘要

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. Keywords: Fortification milk, Vitamin A, HPLC, Sensory evaluation. Full-Text Type of Study: Research | Subject: Ggeneral Received: 2008/01/9 Related Websites Scientific Publications Commission - Health Ministry Scientific Publications Commission - Science Ministry Yektaweb Company Site Keywords ?????, Academic Journal, Scientific Article, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ?? Vote ? 2015 All Rights Reserved | JWSS - Isfahan University of Technology