Standardization and Proximate Composition of Fortified Milk Beverage

Author: S. Prithya*, Ayyavoo Preamnath Manoharan, B. Murugan and P.S.L. Sesh

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Abstract

Micronutrient deficiency is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The trendiest processing technique to overcome nutritional deficiencies was food fortification which considered to be more cost effective and enables improvement of health. “Fortification” means deliberately increasing the content of essential micronutrients in a food so as toimprove the nutritional quality of food and to provide public health benefit withminimal risk to health. As India is the largest producer of milk, which is a staple food it can be fortify with essential nutrients such as vitamins, minerals, using fruit and vegetable resources. The main challenges of this research were to standardize the fortified milk beverage using natural resources rich in micronutrients, fatty acids and to study the physico-chemical parameters of the developed beverage. The ingredient levels was selected by performing conjoint analysis and in-bottle steri

Keywords

Nutritional Deficiencies, Fortified milk beverage, Conjoint analysis, In-bottle sterilization.

Conclusion

One of the trendiest processing techniques to overcome nutritional deficiencies is food fortification, which is considered to be more cost effective in improving the health. For complete well-being, our body requires vitamins and minerals as nurturing agent that can curb the micronutrient deficiencies. Such micronutrient deficiencies can be alleviated by supplementing the fortified milk beverage prepared in this study. Fortified milk beverage is a drink that is designed to help children’s health by contributing to their growth performance, brain development and in preventing from malnutrition. The major function of fortified milk beverage is to overcome micronutrient deficiencies but at the same time, it also energy for vital activities of the body. The above mentioned optimal level of each ingredient was standardized by using conjoint analysis as statistical tool. Since milk lacks DHA, which is essential for the growth and development of brain for children, this beverage was fortif

References

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How to cite this article

S. Prithya, Ayyavoo Preamnath Manoharan, B. Murugan and P.S.L. Sesh (2022).Standardization and Proximate composition of Fortified Milk Beverage. Biological Forum – An International Journal, 14(1): 1248-1254.