Heme iron fortified flavored milk: quality and sensory analysis

Heme iron fortified flavored milk: quality and sensory analysis

Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation...

Full description

Bibliographic Details
Main Authors: Dreysy García, Katherina Changanaqui, Ruth Evelyn Vásquez, Enrique Neira, José Bernando Espinoza, Jorge Rafael Vargas Moran, Fanny Emma Ludeña-Urquizo, Teresa Haydee Alvarado, Miriam Ramos, Oscar Benjamin Jordan-Suarez, Tarsila Tuesta
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-07-01
Series:Brazilian Journal of Food Technology
Subjects:
Heme iron
Fortified flavored milk
Sensory acceptability
Chocolate
Factorial design
Physicochemical analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100435&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100435&lng=en&tlng=en

Similar Items