Preliminary Studies of Bio-Fortification of Yoghurt with Chromium

Yoghurt is a delectable fermented milk product suitable for all ages. Chromium (Cr), trace mineral found in two forms: trivalent and hexavalent. Recent studies have shown that the Cr (III), or chromium picolinate (Cri), beneficial carbohydrate metabolism. Thus, supplements are used to treat diabetes manage blood sugar. However, effect of incorporation Cri on starter growth quality yoghurt still needs be determined. In this study, we aim produce (CrPi)-fortified fulfil proposed recommended daily allowance (RDA) (35–50 µg/day adults). Additionally, it might act as nutraceutical persons with special medical conditions, such patients obesity type 2 mellitus disease. respect, different concentrations CrPi, (1, 2, 5, 10, 20 ppm) chloride [Cr (III)] 3, 4, 5 ppm), potassium chromate (VI)] activity culture were investigated vitro de Man, Rogosa, Sharpe (MRS) media. Compared control (without Cr), obtained data revealed significant inhibition by (VI) at ppm compared which did not affect bacterial up was comparable CrPi (III)]. We also produced supplemented doses (0.25 0.5 ppm). observe any differences physicochemical, rheological, microbiological, sensory properties Cr-fortified weeks cold storage. These results clearly indicate can manufacture RDA intact without affecting its quality.