Evaluating the effect of vitamin D₃ fortification on physicochemical and sensory properties of yogurt

References

• Amadarshanie, D. B. T., Gunathilaka, T. L., Silva, R. M., Navaratne, S. B., & Peiris, L. D. C. (2022). Functional and antiglycation properties of cow milk set yogurt enriched with Nyctanthes arbor-tristis L. flower extract. LWT, 154, 1. https://doi.org/10.1016/j.lwt.2021.112910
   Web of Science ®Google Scholar
• AOAC. (2005). Official methods of analysis (18th ed.). Association of Officiating Analytical Chemists.
   Google Scholar
• Arioui, F., Saada, D. A., & Cheriguene, A. (2018). Research Article Functional Properties of Bovine Bone Gelatin and Impact on Physicochemical, Microbiological and Organoleptic Quality of Set Yogurt. Biotechnology, 17(1), 1–11. https://doi.org/10.3923/biotech.2018.1.11.
   Google Scholar
• Autier, P., Boniol, M., Pizot, C., & Mullie, P. (2014). Vitamin D status and ill health: a systematic review. The Lancet. Diabetes & Endocrinology, 2(1), 76–8. https://doi.org/10.1016/S2213-8587(13)70165-7
   PubMed Web of Science ®Google Scholar
• Benedik, E. (2021). Sources of vitamin D for humans. International Journal for Vitamin and Nutrition Research, 92(2).
   PubMed Web of Science ®Google Scholar
• Björn, L. O., Shevela, D., & Govindjee, G. (2023). What is photosynthesis?—A broader and inclusive view.
   Google Scholar
• Bonjour, J. P., Benoit, V., Pourchaire, O., Ferry, M., Rousseau, B., & Souberbielle, J. C. (2009). Inhibition of markers of bone resorption by consumption of vitamin D and calcium-fortified soft plain cheese by institutionalised elderly women. The British Journal of Nutrition, 102(7), 962–966. https://doi.org/10.1017/S0007114509371743
   PubMed Web of Science ®Google Scholar
• Chandan, R. C. (2017). An overview of yogurt production and composition. In Yogurt in health and disease prevention (pp. 31–47).
   Google Scholar
• Chibuzor, M. T., Graham-Kalio, D., Osaji, J. O., & Meremikwu, M. M. (2020). Vitamin D, calcium or a combination of vitamin D and calcium for the treatment of nutritional rickets in children. Cochrane Database of Systematic Reviews, 2020(4). https://doi.org/10.1002/14651858.CD012581.pub2
   Google Scholar
• Dhankhar, P. (2014). Homogenization fundamentals. IOSR Journal of Engineering, 4(5), 01–08. https://doi.org/10.9790/3021-04540108
   Google Scholar
• Franke, A. A., Morrison, C. M., Custer, L. J., Li, X., & Lai, J. F. (2013). Simultaneous analysis of circulating 25-hydroxy-vitamin D3, 25-hydroxy-vitamin D2, retinol, tocopherols, carotenoids, and oxidized and reduced coenzyme Q10 by high performance liquid chromatography with photo diode-array detection using C18 and C30 columns alone or in combination. Journal of Chromatography. A, 1301, 1–9. https://doi.org/10.1016/j.chroma.2013.05.027
   PubMed Web of Science ®Google Scholar
• Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., Infantino, V., & Rondanelli, M. (2019). Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. Journal of Dairy Science, 102(10), 8587–8603. https://doi.org/10.3168/jds.2018-16046
   PubMed Web of Science ®Google Scholar
• Guénard-Lampron, V., Villeneuve, S., St-Gelais, D., & Turgeon, S. L. (2020). Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt. International Dairy Journal, 109, 104742. https://doi.org/10.1016/j.idairyj.2020.104742
   Web of Science ®Google Scholar
• Guzel-Seydim, Z. B., Sezgin, E., & Seydim, A. C. (2005). Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control. 16(3), 205–209. https://doi.org/10.1016/j.foodcont.2004.02.002
   Web of Science ®Google Scholar
• Holick, M. F. (2017). The vitamin D deficiency pandemic: Approaches for diagnosis, treatment and prevention. Reviews in Endocrine & Metabolic Disorders, 18(2), 153–165. https://doi.org/10.1007/s11154-017-9424-1
   PubMed Web of Science ®Google Scholar
• Holick, M. F., Binkley, N. C., Bischoff-Ferrari, H. A., Gordon, C. M., Hanley, D. A., Heaney, R. P., Murad, M. H., & Weaver, C. M. (2011). Evaluation, treatment, and prevention of vitamin D deficiency: An endocrine society clinical practice guideline. Journal of Clinical Endocrinology and Metabolism, 96(12), 1911–1930.
   PubMed Web of Science ®Google Scholar
• Hussain, A. N., Alkhenizan, A. H., El Shaker, M., Raef, H., & Gabr, A. (2014). Increasing trends and significance of hypovitaminosis D: A population-based study in the Kingdom of Saudi Arabia. Archives of Osteoporosis, 9(1), 190. https://doi.org/10.1007/s11657-014-0190-3
   PubMed Web of Science ®Google Scholar
• Institute of Medicine (IOM), I. (2011). Dietary reference intakes for calcium and vitamin D. The National Academies Press. p. 1132.
   Google Scholar
• Jafari, T., Askari, G., Mirlohi, M., Javanmard, S. H., Faghihimani, E., & Fallah, A. A. (2016). Stability of Vitamin D3 in fortified yoghurt and yoghurt drink (Doogh). Advanced Biomedical Research, 5, 52. https://doi.org/10.4103/2277-9175.178796
   PubMedGoogle Scholar
• Jalal Aghdasian, A., Alizadeh, A., & Soofi, M. (2022). Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: Evaluation of physicochemical and sensory Properties during the storage time. Journal of Food Measurement and Characterization, 16(4), 2718–2725. https://doi.org/10.1007/s11694-022-01377-3
   Web of Science ®Google Scholar
• Kanis, J. A., Cooper, C., Rizzoli, R., & Reginster, J. Y. (2019). European guidance for the diagnosis and management of osteoporosis in postmenopausal women. Osteoporosis International: a Journal Established as Result of Cooperation between the European Foundation for Osteoporosis and the National Osteoporosis Foundation of the USA, 30(1), 3–44. https://doi.org/10.1007/s00198-018-4704-5
   PubMed Web of Science ®Google Scholar
• Kazmi, S. A., Vieth, R., & Rousseau, D. (2007). Vitamin D3 fortification and quantification in processed dairy products. International Dairy Journal, 17(7), 753–759. https://doi.org/10.1016/j.idairyj.2006.09.009
   Web of Science ®Google Scholar
• Khalid, F., Saeed, M., Majeed, M. R., Nazir, F., Khalid, S. K., Amin, M., Nasir, M., & Fatima, A. (2022). Enhanced antioxidant potential of supplemented yogurt with sea buckthorn. Food Science and Applied Biotechnology, 5(1), 87–98. https://doi.org/10.30721/fsab2022.v5.i1.160
   Google Scholar
• Khattak, R. M., Khattak, M. N. K., Ittermann, T., & Völzke, H. (2017). Factors affecting sustainable iodine deficiency elimination in Pakistan: A global perspective. Journal of Epidemiology, 27(6), 249–257. https://doi.org/10.1016/j.je.2016.04.003
   PubMed Web of Science ®Google Scholar
• Kiani, A., Fathi, M., & Nasirpour, A. (2021). Production of novel vitamin E loaded nanostructure lipid carriers and lipid nanocapsules for milk fortification. Journal of Agricultural Science and Technology, 23(3), 545–558.
   Web of Science ®Google Scholar
• Kim, K. S., Park, S. W., Cho, Y. W., & Kim, S. K. (2020). Vitamin D deficiency at mid-pregnancy is associated with a higher risk of postpartum glucose intolerance in women with gestational diabetes mellitus. Endocrinology and Metabolism (Seoul, Korea), 35(1), 97–105. https://doi.org/10.3803/EnM.2020.35.1.97
   PubMedGoogle Scholar
• Lips, P. (2006). Vitamin D physiology. Progress in Biophysics and Molecular Biology, 92(1), 4–8. https://doi.org/10.1016/j.pbiomolbio.2006.02.016
   PubMed Web of Science ®Google Scholar
• Loewen, A., Chan, B., & Li-Chan, E. C. (2018). Optimization of vitamins A and D3 loading in re-assembled casein micelles and effect of loading on stability of vitamin D3 during storage. Food Chemistry, 240, 472–481. https://doi.org/10.1016/j.foodchem.2017.07.126
   PubMed Web of Science ®Google Scholar
• Maeda, S. S., Saraiva, G. L., Kunii, I. S., Hayashi, L. F., Cendoroglo, M. S., Ramos, L. R., & Lazaretti-Castro, M. (2013). Factors affecting vitamin D status in different populations in the city of São Paulo, Brazil: The São Paulo vitamin D Evaluation Study (SPADES). BMC Endocrine Disorders, 13(1), 14. https://doi.org/10.1186/1472-6823-13-14
   PubMedGoogle Scholar
• Medina, L., Aleman, R. S., Cedillos, R., Aryana, K., Olson, D. W., Marcia, J., & Boeneke, C. (2023). Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt. LWT, 183, 114891. https://doi.org/10.1016/j.lwt.2023.114891
   Web of Science ®Google Scholar
• Neville, J. J., Palmieri, T., & Young, A. R. (2021). Physical determinants of vitamin D photosynthesis: A review. Journal of Bone and Mineral Research plus, 5(1), e10460.
   Google Scholar
• Qasim, M., Qasim, S., & Nazir, N. (2020). Factors affecting fish consumption of traditional subsistence Fishers in Khyber Pakhtunkhwa, Pakistan. Marine Science and Technology Bulletin, 9(2), 178–187.
   Google Scholar
• Riaz, H., Finlayson, A. E., Bashir, S., Hussain, S., Mahmood, S., Malik, F., & Godman, B. (2016). Prevalence of Vitamin D deficiency in Pakistan and implications for the future. Expert Review of Clinical Pharmacology, 9(2), 329–338. https://doi.org/10.1586/17512433.2016.1122519
   PubMed Web of Science ®Google Scholar
• Saeed, M., Ali, S. W., & Ramzan, S. (2021). Physicochemical analysis of mango flavored yogurt supplemented with Moringa oleifera leaf powder. Journal of Food Science and Technology, 58(12), 4805–4814. https://doi.org/10.1007/s13197-021-05146-w
   PubMed Web of Science ®Google Scholar
• Savaiano, D. A. (2014). Lactose digestion from yogurt: Mechanism and relevance. The American Journal of Clinical Nutrition, 99(5 Suppl), 1251S–1255S. https://doi.org/10.3945/ajcn.113.073023
   PubMed Web of Science ®Google Scholar
• Wilson, L. R., Tripkovic, L., Hart, K. H., & Lanham-New, S. A. (2017). Vitamin D deficiency as a public health issue: Using vitamin D2 or vitamin D3 in future fortification strategies. The Proceedings of the Nutrition Society, 76(3), 392–399. https://doi.org/10.1017/S0029665117000349
   PubMed Web of Science ®Google Scholar
• Zareie, M., Abbasi, A., & Faghih, S. (2021). Influence of storage conditions on the stability of vitamin D3 and kinetic study of the vitamin degradation in fortified canola oil during the storage. Journal of Food Quality, 2021, 1–9. https://doi.org/10.1155/2021/5599140
   Google Scholar