JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 71 No. 6 1492-1498
© 1988 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ilic, D. B.
Right arrow Articles by Ashoor, S. H.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Ilic, D. B.
Right arrow Articles by Ashoor, S. H.

Stability of Vitamins A and C Fortified Yogurt

D. B. Ilic and S. H. Ashoor

Division of Agriculture, Arizona State University, Tempe 85287

ABSTRACT

Plain and raspberry flavored low fat yogurt samples were fortified with various commercial forms of vitamins A and C under actual production conditions. Immediately after processing, yogurt samples were kept at 3°C for 6 wk and were analyzed biweekly for pH, titratable acidity, and vitamins A and C. Data revealed that both vitamins decreased gradually in fortified yogurt with vitamin c decreasing at a higher rate than vitamin A. However, a fortification level of 10,000 IU of vitamin A and 300 mg of vitamin C per 227 g container of plain or flavored yogurt provided at least 100% of the US recommended daily allowance of both vitamins after 6 wk storage at 3°C. This level of fortification did not significantly change pH, titratable acidity, or sensory characteristic of yogurt samples.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by the American Dairy Science Association ®.