HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Reddy, K. P. Articles by Kulkarni, S. M. Search for Related Content PubMed PubMed Citation Articles by Reddy, K. P. Articles by Kulkarni, S. M.

B-complex Vitamins in Cultured and Acidified Yogurt¹

Department of Food Science and Technology, University of Nebraska, Lincoln 68503

ABSTRACT

Studies were to determine the effect of various factors upon B-vitamin content of cultured yogurt and to compare the B-vitamin contents of cultured and direct acidified yogurt. Incubation of yogurt culture at 42 C f or 3 h yielded maximum vitamin synthesis concurrent with optimal flavor and texture qualities. A method was standardized for the manufacture of direct acidified yogurt involving the use of Stabilac acidulant and nonfat dry milk, Carboxymethyl cellulose, gelatin, and Starite. Acidified yogurt showed a slightly higher content of certain B-vitamins than the cultured yogurt due to the contribution made by various food additives. Both cultured and acidified yogurt showed good keeping quality and freedom from microbial contaminants during storage at 5 C for 16 days. However, folic acid and vitamin B₁₂ contents decreased 29 and 60% in cultured yogurt and 48 and 54% in acidified yogurt.

¹ Published as Paper No. 3942, Journal Series, Nebraska Agricultural Experiment Station. Research reported under Project No. 16-26. Supported in part by grants from Dairy Research Inc. (DRINC) and Dannon Milk Products Inc.

² Department of Food Science and Nutrition, Utah State University, Logan 84321.

³ Borden Co. Ltd., 80 Harvey Street, P. O. Box 7, Tillsonburg, Ontario, Canada, N4G 4H3.

This article has been cited by other articles:

				G. Papastoyiannidis, A. Polychroniadou, A.-M. Michaelidou, and E. Alichanidis Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products Food Science and Technology International, December 1, 2006; 12(6): 521 - 529. [Abstract] [PDF]