Balbir Kaur Wadhwa

Bioavailability of vitamin D2 and calcium from fortified milk

The objective of the present investigation was to determine bioavailability of calcium and vitamin D₂ from milk fortified with either calcium or vitamin D₂ alone or when both were used for preparation of multiple micronutrient fortified milk and also to study its interaction with iron and zinc bioavailability. 32 weanling male rats (aged 21-28 days) were assigned into four groups and were fed milk and milk fortified with calcium, vitamin D₂ and calcium+vitamin D₂. Vitamin D₂ increased calcium bioavailability. In multiple micronutrient fortified milk, the bioavailability of both calcium+vitamin D₂ increased in comparison to single fortification. Calcium fortification decreased, whereas vitamin D₂ increased the absorption of iron and zinc. However, calcium and vitamin D₂ when fortified in combination, the iron and zinc bioavailability was similar to control group. There was positive association between bioavailability of calcium and vitamin D₂.

Development of an analytical protocol for the estimation of vitamin D2 in fortified toned milk

A simple and rapid method has been developed for the isolation and determination of vitamin D2 in fortified milk samples by HPLC. The advantage of the proposed method is that sample preparation time is reduced and both crystalline and encapsulated forms of vitamin D2 can be estimated. The developed protocol involves a few extraction steps and requires less amounts of reagents. The HPLC separation of vitamin D2 was carried out on a reverse phase C18 column with photo diode array detector at 254 nm. Some additional steps were required for extraction of microencapsulated vitamin D2 for breaking down coating material in comparison to crystalline vitamin D2. The recovery of vitamin D2 in fortified toned milk by the proposed method ranged from 96.46% to 99.05%. Non significant degradation was observed in vitamin D2 during seven days storage and also under light exposure (1485 lux) for 32 h.

Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates.

A solid phase extraction method using C18 cartridges was standardized for the isolation of multiple sweeteners (aspartame, acesulfame-K and saccharin) and their degradation products (diketopiperazine, Lphenylalanine, acetoacetamide and 2-sulfobenzoic acid) from lassi. Analytical conditions for HPLC were standardized over C18 column using UV detector for the simultaneous separation and estimation of multiple sweeteners and their degradation products in lassi sample isolates. A simple cartridge free method was developed for the isolation of sucralose from lassi. Method was also standardized for qualitative detection and quantitative estimation of sucralose over amino and silica gel plates of HPTLC.

Evaluation of iron fortified Gouda cheese for sensory and physicochemical attributes

Iron fortified Gouda cheese manufactured using ferrous sulphate and whey protein chelated iron was evaluated for sensory and physicochemical attributes to understand the impact of iron fortification. pH and titratable acidity followed an increasing trend during ripening in control Gouda cheese. However, in case of iron fortified Gouda cheese pH followed a decreasing trend and titratable acidity increased during ripening. Sensory scores of the iron fortified samples were comparatively lower than control Gouda cheese. Physicochemical attributes evaluation demonstrated higher moisture content in whey protein chelated iron fortified Gouda cheese and hence lower ash, protein and fat content in comparison with control and ferrous sulphate fortified Gouda cheese. Salt content of whey protein chelated iron fortified Gouda cheese was higher than ferrous sulphate and control cheese. Higher lactose retention was observed in case of iron fortified Gouda cheese when compared with control. Fatty acid profile of all the cheese samples followed a similar trend of increase in lower, middle and higher chain fatty acids during ripening whereas decrease in unsaturated fatty acid (C18:2) content.