Vitamin-A enriched yogurt through fortification of pumpkin (

Md Wadud Ahmed, Md Sirajul Islam Khan, Aney Parven, Md Harunur Rashid, Islam Md Meftaul

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Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

2.8field-weighted citation impact, top 9% of its field

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0 citing papers in PubMed, 9 citations in OpenAlex.

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5 · Who and what money

Authors and funding

5 authors at 2 institutions in 1 country.

Md Wadud AhmedDepartment of Agricultural Engineering, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.

Md Sirajul Islam KhanDepartment of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.

Aney ParvenDepartment of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.

Md Harunur RashidSoil Science Division, Bangladesh Agricultural Research Institute (BARI), Gazipur, 1701, Bangladesh.

Islam Md MeftaulDepartment of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.

Sher-e-Bangla Agricultural University · BDBangladesh Agricultural Research Institute · BD

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food. The fortification of β-carotene in yogurt using pumpkin flesh (PF) could be a very cost-effective public health intervention. The current study aimed to analyze the proximate, functional, microbial, textural, and sensory properties of yogurt fortified with PF to evaluate its suitability as a β-carotene enriched food. The research was conducted with three treatments, control set-type yogurt (CSY) with no PF, 15% PF-fortified set-type yogurt (15PFSY), and 20% PF-fortified set-type yogurts (20PFSY) followed by pumpkin pie spice and ground pumpkin seed to improve consumer acceptability. The fortified yogurt with 20PFSY and 15PFSY contained a higher amount of β-carotene, protein, fiber, and ash, and lower carbohydrate, fat, and energy in compression with CSY, which might attract health-conscious people. In addition, viable bacterial count, firmness, consistency, cohesiveness, and viscosity index were found better in fortified yogurt. Based on reports of sensory panellists, 15PFSY achieved a significantly (

Indexed as

Food fortificationNight blindnessPumpkin fleshVitamin-AYogurtβ-carotene

Identifiers

PMID37064444

DOI10.1016/j.heliyon.2023.e15039

PMCPMC10102549

OpenAlexW4361285795

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.