Preparation of microencapsulated ferrous sulphate and its use for iron fortification of yoghurt [electronic resource]

Includes references.

A method was developed to prepare two forms of microencapsulated mixture of ferrous sUlphate and ascorbic acid. In the first form, the mix was coated with sodium alginate (MFS), and in the second the mix was coated by two layers of lecithin and sodium alginate (MLFS). The stability of these two forms of microencapsulated iron was examined under different processing conditions and in artificial gastric juice and bile solution. Yoghurt milk was fortified with different iron sources namely; ferrous sUlphate (FS), MFS and MLFS to give 0, 4, 7 and 10 mg iron/100 g of yoghurt. The activity of yoghurt starter as will as lipid oxidation and sensory characteristics of the resultant yoghurt were followed during cold storage.

Summary in Arabic.

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