Folic acid fortified fat-free plain set yoghurt

被引：39

作者：

Aryana, KJ ^{[1
]}

机构：

[1] Louisiana State Univ, Ctr Agr, Louisiana Agr Expt Stn, Dept Dairy Sci, Baton Rouge, LA 70803 USA

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2003年 / 56卷 / 04期

关键词：

folic acid; health; nutrition; vitamin; yoghurt;

D O I：

10.1046/j.1471-0307.2003.00105.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 mug. 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.

引用

页码：219 / 222

页数：4

共 23 条

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