Development of an analytical protocol for the estimation of vitamin D2 in fortified toned milk

Kaushik, Ravinder; Sachdeva, Bhawana; Arora, Sumit; Wadhwa, B. K.

doi:10.1016/j.foodchem.2013.11.085

Cited by 30 publications

(13 citation statements)

References 19 publications

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“…Vitamin D was estimated by HPLC method (Kaushik, Sachdeva, Arora, & Wadhwa, 2014). Vitamin C was determined by Indophenol method as per the procedure as outlined by Food Analysis Laboratory Manual (Zvaigzne, Karklina, Seglina, & Krasnova, 2009).…”

Section: Determination Of Vitamin D Vitamin C and Trace Elements mentioning

confidence: 99%

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Farzana

Mohajan

Saha

et al. 2017

Food Science & Nutrition

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The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy–mushroom–moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy–mushroom–moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day‐to‐day nutritional requirements as a supplement.

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Section: Determination Of Vitamin D Vitamin C and Trace Elements mentioning

confidence: 99%

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Farzana

Mohajan

Saha

et al. 2017

Food Science & Nutrition

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“…In the food industry, enrichment with calcium is a common practice in order to improve the functional and nutritional properties of food including milk (Kaushik, Sachdeva, Arora, & Wadhwa, 2014). Calcium is the most abundant mineral present in milk and milk calcium has the highest bioavailability (Miller & Berner, 1989).…”

Section: Introductionmentioning

confidence: 99%

Heat stability and thermal properties of calcium fortified milk

Kaushik

Sachdeva

Arora

2014

CyTA - Journal of Food

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The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium salts -calcium chloride, calcium acetate, calcium hydroxide, and calcium citrate -were used for the fortification of milk. Upon the addition of calcium salts, there was a marked change in milk pH and acidity except when calcium citrate was added. Sensory scores were highest for calcium citrate fortified milk. The heat stability of calcium citrate fortified milk was higher in comparison to the control milk and other calcium fortified milks. Calcium fortified milk showed a negative test to 75% alcohol, except calcium chloride. Viscosity was higher in calcium fortified milk in comparison to the control. The glass transition temperatures decreased with the addition of calcium citrate; however, this difference was non-significant which indicated the suitability of calcium citrate for the preparation of calcium fortified milk.El objetivo de este estudio es examinar el efecto del enriquecimiento con calcio a través de la estabilidad y propiedades térmicas de la leche modificada (vaca: bisonte 1: 1). Cuatro tipos de sales cálcicas -cloruro, acetato, hidróxido y citrato de calcio -fueron utilizadas para el enriquecimiento de la leche. Posteriormente a la adición de sales cálcicas, se produjo un cambio notable en el pH de la leche y la acidez excepto cuando se añadió citrato de calcio. Las puntuaciones sensoriales de la leche enriquecida con citrato de calcio fueron las más elevadas. La estabilidad térmica de la leche enriquecida con citrato de calcio fue superior en comparación con la leche de control y otras leches enriquecidas con calcio. La leche enriquecida con calcio mostró un resultado negativo de 75% de alcohol, excepto con cloruro de calcio. Se encontró una mayor viscosidad en la leche enriquecida con calcio en comparación con la leche de control. Las temperaturas de transición vítrea disminuyeron con la adición de citrato de calcio, sin embargo esta diferencia no fue significativa, lo que indicó que el citrato de calcio era el adecuado para la preparación de la leche enriquecida con calcio.Palabras clave: enriquecimiento con calcio; estabilidad térmica; sedimentos secos, temperatura de transición vítrea

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“…Liquid chromatography (LC) methods have also been used for the analysis of vitamin D compounds in milk, and they have the advantage over immunoassays because of their ability to differentiate a variety of vitamin D compounds in a single run. Electrochemical (EC) [12] and ultraviolet (UV) [13,14] detectors have been the detectors of choice until recently. Recently, tandem mass spectrometry (MS/MS) detection has been gaining popularity due to its superior sensitivity and specificity.…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Simultaneous quantitative analysis of eight vitamin D analogues in milk using liquid chromatography–tandem mass spectrometry

Gomes

Shaw

Whitfield

et al. 2015

Analytica Chimica Acta

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Development of an analytical protocol for the estimation of vitamin D2 in fortified toned milk

Cited by 30 publications

References 19 publications

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf

Heat stability and thermal properties of calcium fortified milk

Simultaneous quantitative analysis of eight vitamin D analogues in milk using liquid chromatography–tandem mass spectrometry

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