Effect of folic acid fortification on the characteristics of yogurt

Document Type

Article

Publication Date

4-23-2007

Abstract

Folic acid deficiency has been attributed to neural tube defects, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Fat free yogurt is a protein based dairy product which is not a good source of folic acid. Its fortification could aid in prevention of the above mentioned defects. The objective was to study the effect of folic acid fortification on yogurt characteristics. Fat free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 μg of folic acid. Treatments included addition of folic acid at these concentrations before and after pasteurization. Viscosity, pH, titratable acidity, syneresis, color, composition, and folic acid concentration of the yogurts were determined at one, three, and five weeks after product manufacture. Folic acid fortified yogurts showed significantly higher b* values than control indicating they were more yellow in color. No significant (P< 0.05) differences were found in pH, syneresis of samples. Storage time did not affect product viscosity. Neither were there any differences in the electrophoretic mobilities of the protein/peptides in the samples.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

192

Last Page

195

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