Published Paper Details:

Iron deficiency is one of the most prevalent micronutrient deficiencies worldwide, necessitating innovative strategies for iron fortification. Chelation is a process of binding of ions and their molecules to metal ions. It enhances the bioavailability of iron and minimizes the challenges of oxidative stability and sensory properties with traditional iron fortification. Casein, a major milk protein, has a high affinity for binding divalent metal ions, forming stable complexes that protect iron from premature reactions in the food matrix and gastrointestinal tract. Chelation of iron with casein improves the solubility of iron in aqueous environments. Yoghurt, a widely consumed functional food, presents an ideal vehicle for nutritional fortification. The standard yoghurt was prepared according to the FSSAI specifications. The chelated iron was added into the boiled milk in the concentrations of 0.5g, 1.0g, 1.5g and 2.0g per 100ml milk respectively before fermentation. The four samples were analyzed for physicochemical, microbial, and sensory properties. Sensory analysis revealed that the yoghurt samples having of 0.5g and 1.0g and 1.5g levels of chelated iron were equal to the standard yoghurt in color, taste and texture compare to other concentrations. The iron content in 0.5, 1.0, 1.5, 2.0g yoghurt samples were control-0.5mg, 0.5-3.4mg, 1.0-5.2mg, 1.5-7.6mg and 2.0-9.8mg respectively was analyzed by ICP-OES method. The study highlights the potential of casein-chelated iron as an innovative fortification method, paving the way for nutritionally enriched dairy products.