Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage
作者： Yoon Hyuk Chang , Sun Young Lee , Hae-Soo Kwak
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摘要: This study investigated the possibility of fortifying iron microcapsule powder into milk and effects fortification on physicochemical sensory properties products during storage. The microcapsules were prepared by water-in-oil-in-water (W/O/W) emulsion technique. Fortifying lower concentrations (0.1–0.3%, w/v) samples did not significantly change thiobarbituric acid values. L-values for influenced (0.1–0.7%, w/v). overall acceptability scores affected when lowest concentration (0.1%, was fortified milk.
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