Application of Experimental Design Approach in optimization of Quality parameters of Calcium- and Magnesim-enriched Milk
Journal
International Journal of Pharmaceutical and Phytopharmacological Research
Date Issued
2022-02
Author(s)
Andrijana Ancevska,
DOI
https://doi.org/10.51847/MtCiwMuW5D
Abstract
Full factorial (23) design was applied to evaluate the effects of addition of calcium chloride, magnesium chloride,
and time of magnetic stirring on quality parameters of milk in the preparation process of calcium- and
magnesium-enriched milk. The quality of the mineral enriched milk was evaluated in terms of relative density,
dry matter, titratable acidity, the content of proteins, lipids, and carbohydrates as well as the content of calcium,
magnesium, and phosphorus, and calcium: phosphorus ratio. In parallel, sensorial properties were analyzed to
select the most preferable sample for consumers. The results from the experimental design and the sensorial
analysis indicated that the application of medium levels of calcium and magnesium salts for milk enrichment
provides acceptable quality and sensory characteristics similar to commercial milk. The determined content of
calcium and magnesium in these samples was sufficient to give an additional 9.0% of the recommended daily
allowance (RDA) for calcium (700 mg/day) and 2.6% of the RDA for magnesium (300 mg/day). Enrichment
with calcium more than 0.3 g/100 g was inadequate in respect to certain quality parameters, and also off-flavors
were developed during the first five days of the cold storage. The PCA was efficient in identifying and measuring
the attributes of functional milk important for consumer acceptability. This study constitutes a step forward in
developing strategies for the preparation of functional milk with increased nutritional value and favorable
sensory profile that can be used as a vehicle for delivering more minerals to the human body.
and time of magnetic stirring on quality parameters of milk in the preparation process of calcium- and
magnesium-enriched milk. The quality of the mineral enriched milk was evaluated in terms of relative density,
dry matter, titratable acidity, the content of proteins, lipids, and carbohydrates as well as the content of calcium,
magnesium, and phosphorus, and calcium: phosphorus ratio. In parallel, sensorial properties were analyzed to
select the most preferable sample for consumers. The results from the experimental design and the sensorial
analysis indicated that the application of medium levels of calcium and magnesium salts for milk enrichment
provides acceptable quality and sensory characteristics similar to commercial milk. The determined content of
calcium and magnesium in these samples was sufficient to give an additional 9.0% of the recommended daily
allowance (RDA) for calcium (700 mg/day) and 2.6% of the RDA for magnesium (300 mg/day). Enrichment
with calcium more than 0.3 g/100 g was inadequate in respect to certain quality parameters, and also off-flavors
were developed during the first five days of the cold storage. The PCA was efficient in identifying and measuring
the attributes of functional milk important for consumer acceptability. This study constitutes a step forward in
developing strategies for the preparation of functional milk with increased nutritional value and favorable
sensory profile that can be used as a vehicle for delivering more minerals to the human body.
Subjects