Folic acid fortified fat-free plain set yoghurt
Document Type
Article
Publication Date
11-1-2003
Abstract
The objective was to elucidate the effect of folic acid incorporation on the physico-chemical and sensory characteristics of yoghurt. Folic acid was added during mix preparation (before pasteurization) or immediately after culture addition (after pasteurization) at 25 and 50% of the recommended dietary allowance (RDA) of 300 μg. Folic acid fortified yoghurts were significantly different from the control and were yellowish. The pH and titratable acidity (TA) values of folic acid fortified yoghurts remained unchanged compared to the control. Folic acid fortified yoghurts had significantly lower flavour, body and texture scores and better water-holding capacity compared to the control.
Publication Source (Journal or Book title)
International Journal of Dairy Technology
First Page
219
Last Page
222
Recommended Citation
Aryana, K. (2003). Folic acid fortified fat-free plain set yoghurt. International Journal of Dairy Technology, 56 (4), 219-222. https://doi.org/10.1046/j.1471-0307.2003.00105.x