Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
Development of dairy products with new flavours and health benefits helps the dairy industry increase sales of products as well as provide consumers with products they enjoy. Folic acid is used in the prevention of neural tube defects, heart defects, facial clefts, urinary tract abnormalities and limb deficiencies. The objective of this study, was to determine the effect of different concentrations and stage of addition of folic acid on the physico-chemical and sensory characteristics of strawberry yogurt over a storage period. Strawberry yogurts were manufactured with 0, 25, 50, 75 and 100% of the RDA of 400 µg folic acid per 226 mL cup. Folic acid was added before and after pasteurization of yogurt mix. Moisture, ash, fat and protein concentrations were measured at week 1 only. Folic acid concentration was measured at weeks 1 and 5. Viscosity, pH, TA, syneresis, colour and sensory analysis were measured at weeks 1, 3 and 5. No differences in electrophoretic migration patterns were found over the 5 week storage period. Storage time did not affect product viscosity.
How to cite this article:
C.A. Boeneke and K.J. Aryana . Effect of Folic Acid Fortification on the Characteristics of Strawberry Yogurt.
DOI: https://doi.org/10.36478/jftech.2007.274.278
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.274.278