ENCAPSULATION OF INULIN LOADED OVALBUMIN NANOFIBRILS IN TONED MILK TO ENHANCE THE NUTRITIONAL VALUE

Abstract

Self-assembled nanofibrils encapsulation was performed in the application of nutritional enhancement of toned milk. Inulin loaded nanofibrils (self-assembled ovalbumin nanofibrils) were used for the encapsulation of toned milk. The physico-chemical parameters and nutritional value of inulin loaded ovalbumin nanofibrils were determined. The physic-chemical analysis of toned milk, such as pH, titrable acidity, anti-oxidant activity, encapsulation efficiency, and in-vitro release, were calculated. The results show that sensory characteristics were not affected by encapsulation of nanofibrils on toned milk. The nutritional values of inulin loaded ovalbumin nanofibrils in toned milk was performed using conventional oven drain method (moisture), ignition method (ash), gerber method (protein), kjeldahl method (fat), pearson's composition analysis (carbohydrates), titration method (lactose), and HPLC method (Vitamin D). The result shows that the protein content is raised and also increased with other nutritional values.