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.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

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

1 · What the graph read from it

What it found

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2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed, 9 citations in OpenAlex.

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4 · The record

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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

What Socratic holds

Textmetadata

Read underepoch 390

Registered trials

None linked

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 Socratic graph.