Vol. 10, Issue 12 (2021)

Author(s):
R Navarasam, Ayyavoo Preamnath Manoharan, V Appa Rao, R Palani Dorai and TR Pugazhenthi

Abstract:
This research was undertaken to evaluate the micronutritional composition of developed fortified beverage as an emerging segment of fortification technology. Since, milk is a good medium for fortification of nutrients especially micronutrients. The fortificants from natural sources such as fruits and vegetables were incorporated into skim milk with suitable levels. The levels of fortificants were carrot juice (15%), moringa leaves juice (5%), irradiated mushroom juice (6%), date juice (2%) and seaweed (1%). The fortified beverage was analyzed for micronutritional composition by utilizing the analytical instrumentations. The result was revealed that, there was a highly significant difference between the developed fortified beverage and unfortified beverage (control). Thus, it was found that the developed fortified beverage will be addressing the challenges of hidden hunger or malnutrition.