Application of Microencapsulation Technology for the Production of Vitamin-C Fortified Flavoured Milk

Abstract

A research study was carried out to develop vitamin-C enriched flavoured milk by using vitamin-C microcapsules. Vitamin-C was encapsulated through extrusion technique using sodium alginate (stabilizer) as coating material. Standardization of sodium alginate was done by the formation of beads. The beads were found hard and of good quality with 2 g sodium alginate for carrying the vitamin-C. The level of addition of vitamin-C powder was standardized based on the encapsulation efficiency (EE). In the present study, 71 percentage EE level was used to prepare vitamin-C fortified flavoured milk. The developed flavoured milk (F 1) and control flavoured milk (CF) were assessed for consumer acceptability through nine point's hedonic rating scale. Among the samples, F 1 had the highest rate of consumer acceptance next to the control sample (CF). The pH value of control (CF) and F 1 were observed to be 5.65 and 5.32 respectively. The sterilization efficiency of CF and F 1 samples was found positive. The vitamin-C encapsulated flavoured milk (F 1) sample was observed better up to 30 days with the retained quantity of 92 ± 0.50 mg of vitamin-C.