Shende V, Khamrui K, Prasad W, Wani AD, Hussain SA. Preparation of whey based savory beverage with enhanced bio-accessible zinc.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;
59:4288-4296. [PMID:
36033353 PMCID:
PMC9391212 DOI:
10.1007/s13197-022-05497-y]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/21/2022] [Accepted: 05/21/2022] [Indexed: 11/13/2022]
Abstract
Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form. Present investigation was undertaken to transform paneer whey containing complexed zinc into a sensorially acceptable beverage by varying its pH from 3.5 to 5.5, common salt concentration from 0.5 to 1.5% and spices concentration at 0.2 and 0.4%. Changes in complexed zinc concentration, apparent viscosity, instrumental color parameters and sensory attributes were determined. Complexed zinc concentration increased (p < 0.05) with increasing pH, decreasing salt and increasing spices concentration. Whey beverage having 4.5 pH, 1.0% salt and 0.4% spices concentration was most preferred by the sensory panelists. In-vitro digestion of optimized whey beverage revealed that bio-accessibility of zinc was significantly higher (p < 0.05) in complex form than free from.
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