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

samples were prepared from milk incorporated with spray-dried iron-whey protein concentrate (Fe-WPC) conjugate and ferrous sulfate (FeSO) with three different concentrations of iron i.e. 15, 20 and 25 mg/L and their quality characteristics were determined. Fe-WPC conjugate incorporated showed better sensory, textural and physical attributes as compared with those of FeSO fortified and control . Non-significant ( > 0.05) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of fortified with Fe-WPC conjugate with upto 20 mg/L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO incorporated even at 15 mg/L level. Water holding capacity, viscosity and firmness were significantly ( < 0.05) higher in 20 mg/L Fe-WPC conjugate incorporated samples as compared with those of 20 mg/L FeSO incorporated samples. In vitro bio accessibility of iron from Fe-WPC conjugate incorporated was found to be significantly ( < 0.05) higher than that from FeSO incorporated . Therefore, the results indicated that Fe-WPC conjugate can be fortified in with upto 20 mg/L without significantly altering its physicochemical properties and with a higher bioaccessibillity of iron.