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