The influence of chelated iron-containing complex on the quality of fermented milk products

The aim of the work is to study the effect of an iron-containing chelate complex (iron ascorbate) on the physico-chemical, organoleptic and microbiological parameters of a fermented milk product. Iron ascorbate tonicotinate was synthesized by a mechanochemical method. The following reagents were used to obtain the complex: ascorbic acid, nicotinic acid, iron (II) sulfate, barium hydroxide 8-aqueous. As a result of studying the physicochemical characteristics, it was found that the introduction of iron ascorbate tonicotinate with different concentrations into the fermented milk product does not significantly affect such parameters as active acidity of the medium, titratable acidity and viscosity. The effect of the concentration of the iron-containing complex on the organoleptic properties of yogurt was studied. It has been established that the taste and smell of the fermented milk product with the addition of iron ascorbate nicotinate do not change compared to the control sample, except for samples with the addition of a chelate complex containing 70% and 100% of the daily iron intake. Fermented milk products enriched with chelate complexes containing 10%, 30% and 50% of the daily iron intake have the best characteristics. It has been established that the color of the resulting drinks changes from milky white, typical of a regular fermented milk product (with the addition of 10 and 30% of the daily iron intake) to a pinkish tint (with the addition of 50%, 70% and 100% of the daily iron intake), which is associated with the color of the chelated iron itself. The paper considers the possibility of enriching a fermented milk product with iron ascorbate nicotinate, which has a positive effect on its quality and properties. The effect of iron ascorbate tonicotinate on the growth and development of Lactobacillus delbrueckii subsp. bulgaricus bacteria was studied. It was found that the chelated form of iron has a stimulating effect on the growth and development of Streptococcus thermophillus and Lactobacillus delbrueckii subsp. Bulgaricus bacteria in concentrations of 1.8 mg/l, 5.4 mg/l and 9 mg/l.

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