Influence of multiple micronutrients (vitamin A and iron) fortification on the physicochemical, microbial and sensory characteristics of pasteurized milk during storage

Abstract

Widespread malnutrition problems are becoming a serious health concern across the globe. According to WHO Iron deficiency affects more than 2 billion people globally, likewise vitamin A deficiency (VAD) has been observed for the increasing cases of night blindness and diminishing vision besides serious impact on cellular and immune functions. Iron deficiency often manifested in the form of anaemia has affected children and women of reproductive age and responsible for morbidity and mortality. Food fortification by using the suitable fortificant without affecting the quality characteristics of finished product and ensuring higher bioavailability remain a challenging task. Milk is advocated as suitable base material for micronutrient fortification because of several benefits associated with it. Fortification of iron in food promotes development of oxidized off-flavour, discoloration, sedimentation and metallic taste especially in milk. Present investigation was carried out to evaluate the storage stability of vitamin A and iron for fortification of toned buffalo milk and monitor the various physico-chemical, nutritional, microbiological and organoleptic changes that occur during storage of HTST pasteurized milk. During storage of vitamin A and iron fortified pasteurized milk values for acidity, FFA, HMF, furosine, TBA, proteolysis increased whereas colour properties determined as L*, a*, b* and Whitening Index (WI) as well as pH dwindled continuously during storage. The levels of iron remained constant; however appreciable loss of vitamin A occurred during storage.