Journal of Food Quality

Research Article

Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

Table 1

Changes in composition of systems prepared using different iron sources.


Method	Source of iron	Fat	Cru. Prot.	Tru. Prot.	Lactose	SnF	TS	FPD

Normal	Blank
25°C	Blank

Microwave 45°C	Ferrous gluconate
Microwave 45°C	Ferrous chloride
Microwave 65°C	Ferrous gluconate
Microwave 65°C	Ferrous chloride
Microwave 95°C	Ferrous gluconate
Microwave 95°C	Ferrous chloride

Fat: fat content (%); Cru. Prot.: crude protein content (%); Tru. Prot.: true protein content (%); Lactose: lactose content (%); SnF: non-fat solids content (%); Ts: total solids content (%); FPT: freezing point (°C). Results as mean ± SD. Different superscripts in the same row denote significant differences ().