Vol. 12, Issue 3 (2023)

Author(s):
Mounika D and Dr. Hemalatha S

Abstract:
Microencapsulation is a process in which active substances are coated in extremely small capsules to mask their undesirable organoleptic characteristics. By using the microencapsulation technique, the present study evaluated the sensory properties of milk products prepared with fortified milk, zinc salt, and zinc microcapsules. Zinc microcapsules were prepared by the spray-dying method using gum arabica and soy protein isolate as wall materials and zinc picolinate as core material. Zinc salt and zinc microcapsules were added @ 20 ppm to milk. Milk products made from fortified milk were tested for sensory properties using the BIS score card. There was no significant difference between the control, salt-fortified, and microcapsule-fortified flavouring milk, curd, and paneer. From the study, it can be concluded that zinc microcapsules can be used effectively for the development of milk products without affecting their sensory properties. Thus, zinc microcapsule-fortified milk products can be substituted for unfortified milk products to alleviate zinc deficiency among all age groups.