Identifier

etd-0610103-103014

Degree

Doctor of Philosophy (PhD)

Department

Dairy Science (Animal, Dairy, and Poultry Sciences)

Document Type

Dissertation

Abstract

Folic acid fortification is used in the prevention of neural tube defects such as spina bifida and ancencephaly, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Although yogurt is not a good source of folic acid, fortification could aid in prevention of above mentioned defects. Fortification of yogurt with folic acid may or may not change its physico-chemical characteristics. Fat free sugar free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 micrograms of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Lemon and strawberry flavorings were added to improve flavor and improve color of yogurts. The objective was to examine the effects of folic acid on viscosity, pH, TA, syneresis, color, composition, and folic acid concentration in the product at one, three, and five week intervals. Data were analyzed using the General Linear Model procedure with a general linear model with repeated measures in time analysis by the Statistical Analysis System. Significant differences were determined at P<0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobilities of the protein/peptides in the samples. Mean flavor scores were higher for lemon and strawberry yogurts as compared to plain when tested by a trained sensory panel. Folic acid fortification of yogurt impacted some of its physico-chemical attributes.

Date

2003

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

Kayanush Aryana

Included in

Dairy Science Commons

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