Fortification of fermented milk products with microencapsulated beta-carotene
- Authors: Dimova O.V1, Baerle A.V1, Tatarov P.G1, Kiritsa E.N1
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Affiliations:
- Issue: No 9 (2013)
- Pages: 42-43
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327591
- ID: 327591
Cite item
Abstract
The possibility to enrich dairy products with microencapsulated β-carotene was studied. Microcapsules of the size 2-50 microns were introduced at the rate of one third of the recommended daily requirement of β-carotene. Fermented milk products (kefir and sour-cream) appeared to be much friendlier to the introduction of these microcapsules, than milk and cream. Consistency of kefir and sour-cream allows microcapsules to evenly distribute in the products without changing their organoleptical characteristics. Destruction of the microcapsules occurs only after irreversible microbiological degradation of the food. Application of β-carotene in the form of microcapsules, in addition to fortification, helps to increase nutritional value of traditional products with increased biological activity
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About the authors
O. V Dimova
Email: aleksandra_y76@mail.ru
A. V Baerle
Email: aleksandra_y76@mail.ru
P. G Tatarov
Email: aleksandra_y76@mail.ru
E. N Kiritsa
Email: aleksandra_y76@mail.ru
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