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Abstract
More than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with two varying concentrations of vitamin D3, aiming to observe how these concentrations impact the physicochemical and sensory characteristics of the fortified products. A total of 750 mL of pasteurized milk was divided into three equal batches. For T1 and T2, 50 µL and 66.67 µL of emulsified vitamin D3 were added at 50 °C, respectively. Yogurt samples were prepared in triplicates and underwent storage tests, including proximate analysis, pH, viscosity, and vitamin D3 stability at 4 ± 1 °C. During the first week of storage, the viscosity of yogurt increased but later it started decreasing because of syneresis. T1 (8.1) and T2 (8.2) obtained a better overall sensory score using a 9-point hedonic scale as compared to T1 (7.9) During the 28-day storage period, the vitamin D3 content significantly decreased (P < 0.05) in T1 and T2. By the end of the 28-day period, in T1 and T2, the vitamin D3 content decreased from 15.0 and 20.32 to 13.78 and 17.67 respectively. The results of the current study demonstrate that the fortification of yogurt with vitamin D3had no detrimental effect on the physicochemical as well as the organoleptic properties of yogurt. Although the vitamin D3 content decreased during storage, it could be preserved if fortified yogurt is stored in opaque containers.
Reviewing Editor:
Acknowledgment
We are thankful to the digital library of University of Poonch for providing access to research data. The authors are also grateful to Times Institute, Multan, Pakistan, for helping in providing resources for literature.
Authors contribution
S.S made significant contributions to conducting the research and played a primary role in preparing this article. Z.K contributed in write up and provided all the facilities to carry out research under her supervision. I.H and M.F.R played a crucial role in interpreting the results and augmenting the manuscript. F.K, E.Z. F.A.K. and M.A.B contributed to the statistical analysis and quantification of vitamin D3 using HPLC. M.F.R. he helped edit and review the manuscript. A. A. Z, and F.A. provided valuable assistance in yogurt development.
Disclosure statement
I/we hereby declare that this research work has not been published elsewhere, nor is it under consideration for any other publication.
Data availability statement
Data is contained within the article.
Additional information
Funding
Notes on contributors
Saneela Saleem
Saneela Saleem Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, Pakistan.
Zahra Khan
Zahra Khan Dr Zahra Khan is a Senior lecturer in Nutrition and Health Science in the Faculty of Engineering and Science with diverse experience in clinical nutrition, public health nutrition, research, and teaching. At the University of Veterinary and Animal Sciences Lahore, she was appointed as a lecturer in the Department of Food Science and Human Nutrition, where she played a pioneering role and dedicated herself to advancing the discipline. Before joining the University of Greenwich, Dr Khan worked as Assistant Professor at A’Sharqiyah University Oman.
Imtiaz Hussain
Imtiaz Hussain Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, Pakistan.
Faran Khan
Faran Khan Department of Clinical Services, School of Health Sciences, University of Management and Technology, Lahore, Pakistan.
Fahad Al-Asmari
Fahad Al-Asmari Dr. Fahad Al-Asmari. He specializes in food microbiology, preservation, and food safety. His research focuses on the manufacturing food development framework. His current research endeavors focus on reducing post-harvest losses by adding nutritional value to food waste and extending perishable food products’ shelf-life utilizing natural preservatives and non-thermal preservative methods. This approach not only enhances the nutritional profile of these foods but also leads to the creation of sustainable, value-added products to feed people suffering from hunger worldwide. Dr. Al-Asmari’s commitment extends beyond the laboratory and academia. He is passionate about engaging with local communities to improve the public concept of food security and environmental sustainability. He believes in the transformative power of his work to generate positive socio-economic impacts. Dr. Al-Asmari is keen to make a tangible difference in society.
Faima Atta Khan
Faima Atta Khan University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Sargodha, Pakistan.
Alyan Ali Zafar
Alyan Ali Zafar Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, Pakistan.
Muhammad Abdul Rahim
Muhammad Abdul Rahim Dr. Muhammad Abdul Rahim completed his Doctorate (Food Science and Technology) in from Government College University of Faisalabad (GCUF), Punjab, Pakistan. Dr. Muhammad Abdul Rahim has expertise in spray drying, microencapsulation, lipids chemistry, extrusion technology, sensory evaluation and food process engineering. Dr. Muhammad Abdul Rahim has attended several International Conferences (held nationally and locally) as Invited and Keynote Speaker. Currently, Dr. Muhammad Abdul Rahim is working as an Assistant Professor in the Department of Food Science & Nutrition at Times Institute, Multan, Punjab, Pakistan.
Zongo Eliasse
Zongo Eliasse Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi BONI, Bobo Dioulasso, Burkina Faso.
Mohamed Fawzy Ramadan
Mohamed Fawzy Ramadan Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.