Preparation of whey based savory beverage with enhanced bio-accessible zinc

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 reporte...

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Bibliographic Details
Published in:Journal of food science and technology 2022-11, Vol.59 (11), p.4288-4296
Main Authors: Shende, Vijay, Khamrui, Kaushik, Prasad, Writdhama, Wani, Aakash Dadarao, Hussain, Shaik Abdul
Format: Article
Language:English
Subjects:
Accessibility
Acids
Bioavailability
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food matrix
Food products
Food Science
Lactose
Milk
Nanoparticles
Nutrition
Original
Original Article
pH effects
Polysaccharides
Saccharides
Salts
Sediments
Sensory evaluation
Sensory properties
Spices
Whey
Zinc
Zinc oxides
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Summary: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 paneer 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 
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05497-y