Ravinder Kaushik

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.

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.

Effect of fat content on sensory and physico-chemical properties of laboratory-pasteurised calcium- and vitamin D-fortified mixture of cow and buffalo milk

The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.

Heat stability and thermal properties of calcium fortified milk

The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium salts – calcium chloride, calcium acetate, calcium hydroxide, and calcium citrate – were used for the fortification of milk. Upon the addition of calcium salts, there was a marked change in milk pH and acidity except when calcium citrate was added. Sensory scores were highest for calcium citrate fortified milk. The heat stability of calcium citrate fortified milk was higher in comparison to the control milk and other calcium fortified milks. Calcium fortified milk showed a negative test to 75% alcohol, except calcium chloride. Viscosity was higher in calcium fortified milk in comparison to the control. The glass transition temperatures decreased with the addition of calcium citrate; however, this difference was non-significant which indicated the suitability of calcium citrate for the preparation of calcium fortified milk.

In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by Aspergillus oryzae on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.

Bioavailability of iron in multiple fortified milk

The objectives of the study were to evaluate the bioavailability of iron in milk fortified with ferric pyrophosphate (FPP) soluble and vitamin A acetate and to establish the role of vitamin A in enhancement of iron absorption. Balance indices viz. apparent digestibility coefficient, % retention/intake of iron and haematological parameters viz. blood haemoglobin, plasma ferritin, plasma transferrin and iron content in rat livers were analyzed to evaluate iron bioavailability. Anaemia was induced in one group of rats to evaluate the effect of iron status of body on iron absorption from diet. The results of in vivo study showed that feeding of rats with lyophilates of milk fortified with FPP soluble and FPP soluble + vitamin A acetate had a significant effect on the balance indices of the iron as well as on the haematological parameters and iron liver status. The utilization of iron in the body, as indicated by the results of balance indices, haematological parameters and iron status of livers was significantly higher in anaemic rats compared to control group rats. Vitamin A appeared to be playing role in enhancement of iron absorption and utilization in body.

Biotechnological Aspects for Enhancement of Mineral Bioavailability from Cereals and Legumes

India is bound to be the global leader in terms of production and consumption of cereals and legumes and food products based on cereals and legumes. Cereals and legumes are a major source of edible proteins, carbohydrates and total dietary fiber and therefore considered to be highly valuable in human and animal nutrition. Micronutrient deficiency is a serious risk to the health and efficiency of billions of people of both developed and developing countries. Minerals (iron, zinc and calcium) are important microelements that play various fundamental roles in the human body. Besides this, cereals and legumes also contribute to the consumption of various minerals, including calcium, iron and zinc, in daily intake of food. Nutritional quality of cereals and legumes is directly correlated with the presence of antinutritional factors, and therefore, several methods have been introduced to combat these problems in foods to improve the nutritional value of both cereals and legumes. Also, numerous biotechnological tools and various pretreatments have been included to improve the bioavailability of minerals. Therefore, this chapter is concerned with the mineral bioavailability from different cereals and legumes consumed in India and worldwide. Effects of various treatments of cereals and legumes on mineral bioavailability and bioaccessibility have also been discussed.

Technological and Functional Aspects of Yoghurt Cheese

Lactic acid fermentation is one of the eldest and primary approaches used for preservation of milk. Amongst fermented dairy products, yoghurt is becoming more popular owing to its nutritional and therapeutic properties. Also, it is a remarkable source of superior quality proteins, calcium, phosphorus and potassium along with significant quantities of several vitamins. The current market trend demands development of new varieties of yoghurt, with incorporation of functional ingredient that keeps well for longer. Despite the acidity yoghurt is more susceptible to spoilage during storage because of high moisture content (85%). Attempts are therefore made to prolong its keeping quality through elimination of whey. Moreover, during traditional method yoghurt is strained out through a distinct cloth sack to obtain the desired total solids level. Hence, new techniques such as ultrafiltration and centrifugation have recently been used to produce concentrated form of the yoghurt which is also known as yoghurt cheese. Therefore, this book chapter is very much concerned with the technological and functional aspects of yoghurt cheese. Effect on addition of functional ingredients in yoghurt cheese also has been discussed.

Effect of premilling treatments on wheat gluten extraction and noodle quality

Wheat cultivars were treated by four different treatments and their flours were obtained after milling. The quality of the obtained wheat flours was determined using various quality parameters and it was observed that premilling treatments significantly affect the gluten content, wet and dry gluten yield, gluten index, and water absorption capacity of gluten, respectively. Acid-treated wheat flours of all the four wheat varieties (C-306, Raj-3765, PBW-343, and KW-11) showed lower gluten content and quality, whereas conditioning and yeast treatment improve gluten quality as well as its content. Flours obtained after premilling treatments were also utilized for noodle preparation and their sensory and quality parameters were also determined. Also, it was observed that yeast treatment and conditioning improved the noodle quality, whereas acid treatment deteriorates the noodle quality in comparison to tempering. The cultivar PBW-343 produced the best quality noodle among four wheat cultivars. In different milling treatments acid-treated flours of all cultivars showed lowest sensory and quality characteristics, while yeast treatment showed highest.