No abstract

No abstract

No abstract

Iron was incorporated at 20–60 mg/kg of yoghurt using iron‐encapsulated cold‐set whey protein isolate gel powder (WPI‐Fe) and by direct addition of ferrous sulphate solution. The changes in physicochemical and sensory qualities of the yoghurt samples were determined over 14 days of storage. Quality attributes of the yoghurt fortified using WPI‐Fe particles at up to 60 mg iron/kg were similar to those of unfortified control samples, especially in terms of colour and flavour, while the samples fortified by direct addition of ferrous sulphate exhibited noticeable adverse effects even at 20 mg iron/kg.

No abstract