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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...

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Gardado en:
Principais autores: 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
Formato: Artigo
Idioma:Inglês
Publicado: Instituto de Tecnologia de Alimentos (ITAL) 2022-07-01
Series:Brazilian Journal of Food Technology
Assuntos:
Heme iron
Fortified flavored milk
Sensory acceptability
Chocolate
Factorial design
Physicochemical analysis
Acceso en liña:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100435&lng=en&tlng=en
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