Central Food Technological Research Institute
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Fortification of coffee with iron compounds to enhance its micronutrient profile
No full textThis study evaluated the various iron forms, ferrous sulfate (FS), ferrous gluconate (FG), ferric sodium EDTA
(FSE), ferric pyrophosphate (FPP), ferrous fumarate (FF), ferrous bis-glycinate (FB), and electrolytic iron (EI) for
fortifying Arabica coffee. FSE-fortified coffee (FC) exhibited the highest solubility and stability, with an iron
recovery of 4.702 mg per 100 mL, followed by FB-FC (3.681 mg), FS-FC (3.345 mg), and FG-FC (3.435 mg). ATR-
FTIR confirmed minimal interaction between FSE and coffee polyphenols, ensuring high retention and low
complexation (<1.0 mmol FeCl₃/TAE). Sensory analysis linked FSE-FC to desirable aroma, flavor, and mouthfeel,
whereas EI-FC and FF-FC exhibited off-flavors. GC–MS profile indicated a minimal impact on key volatile
compounds. These findings confirm that FSE, followed by FB, FS, and FG, are the most effective iron fortificants
for coffee while preserving sensory and physicochemical properties, thereby enhancing coffee as a functional
food that promotes better public health
Formulation and analysis of probiotic Bacillus licheniformis MCC 2514 infused osmo dried carrot
No full textDehydration is one of the oldest methods of food preservation and represents a crucial aspect of food processing. In this
study, less studied probiotic Bacillus was formulated into a non-dairy food product, and the analysis was assessed by
supplementing probiotic Bacillus licheniformis MTCC 2541 into carrot shreds, and it was dried at 60 °C. The moisture
was brought to 8–10% and water activity was about 0.639 ± 0.001aw and 0.473 ± 0.005aw for probiotic-infused osmo-dried
carrot shreds (PIODCS) and unblanched dried carrot shreds (UDCS), respectively. A total phenol decrease of 48.71 mg/
GAE was observed in PIODCS compared to UDCS. Chlorogenic acid and the other five major polyphenols were detected
in both dried samples. The α-carotene in PIODCS was detected at about 0.339 ± 0.0 mg/mg extract and UDCS was
0.565 ± 0.0 mg/mg extract. The viability of Bacillus was retained in all three storage conditions after 20 weeks about
7.23 ± 0.02, 6.81 ± 0.07, and 6.58 ± 0.03 log CFU on -20 ℃, 4 ℃, and R.T condition, respectively. Probiotic-infused car-
rot shreds have also shown considerable antimicrobial activity against food pathogens. The data obtained from this study
suggest that B. licheniformis has excellent viable stability when supplemented with an osmo-dried carrot
Development of formulation and quality characteristics of a snack product suitable for elderly
No full textFormulation of carrot and mango puree blended RTS beverages using sugar and its alternatives
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