Shende Vijay, Khamrui Kaushik, Prasad Writdhama, Wani Aakash Dadarao, Hussain Shaik Abdul
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 Haryana India.
J Food Sci Technol. 2022 Nov;59(11):4288-4296. doi: 10.1007/s13197-022-05497-y. Epub 2022 Aug 20.
Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form. Present investigation was undertaken to transform whey containing complexed zinc into a sensorially acceptable beverage by varying its pH from 3.5 to 5.5, common salt concentration from 0.5 to 1.5% and spices concentration at 0.2 and 0.4%. Changes in complexed zinc concentration, apparent viscosity, instrumental color parameters and sensory attributes were determined. Complexed zinc concentration increased (p < 0.05) with increasing pH, decreasing salt and increasing spices concentration. Whey beverage having 4.5 pH, 1.0% salt and 0.4% spices concentration was most preferred by the sensory panelists. In-vitro digestion of optimized whey beverage revealed that bio-accessibility of zinc was significantly higher (p < 0.05) in complex form than free from.
The online version contains supplementary material available at 10.1007/s13197-022-05497-y.
锌是人体众多催化、结构和调节功能所必需的微量营养素。然而，在食品基质中直接强化锌会因形成不溶性沉淀物而导致生物可及性降低。据报道，将锌与多糖络合是解决这一问题的一种可能干预措施，可使锌保持可溶形式。本研究旨在通过将含锌络合物的乳清的pH值从3.5调节到5.5、食盐浓度从0.5%调节到1.5%以及香料浓度调节到0.2%和0.4%，将其转化为感官上可接受的饮料。测定了络合锌浓度、表观粘度、仪器颜色参数和感官属性的变化。络合锌浓度随pH值升高、盐分降低和香料浓度增加而增加（p < 0.05）。感官评价员最喜欢pH值为4.5、食盐浓度为1.0%和香料浓度为0.4%的乳清饮料。对优化后的乳清饮料进行体外消化发现，锌以络合形式存在时的生物可及性显著高于游离形式（p < 0.05）。
在线版本包含可在10.1007/s13197-022-05497-y获取的补充材料。
