4.3 Article

Physico-chemical characteristics of biscuits fortified with whey protein concentrate-iron sulphate (WPC-FeSO4) complex

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Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd)

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Summary: The study found that dahi incorporated with Fe-WPC conjugate showed better sensory, textural, and physical attributes compared to dahi fortified with FeSO4. Dahi samples with 20 mg/L Fe-WPC had higher water holding capacity, viscosity, and firmness compared to samples with 20 mg/L FeSO4. In vitro bioaccessibility of iron was also significantly higher in dahi with Fe-WPC conjugate compared to dahi with FeSO4.

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