Effect of folic acid fortification on the characteristics of lemon yogurt

Boeneke, Charles; Aryana, Kayanush J.

doi:10.1016/j.lwt.2007.08.010

Cited by 14 publications

(14 citation statements)

References 8 publications

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“…Tristimulus colourimetry ( L * , a * and b * values was applied to analyse the colour stability of RFR red yoghurts (Boeneke and Aryana 2008; Nopens et al. 2008; Kumara et al.…”

Section: Resultsmentioning

confidence: 99%

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Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts

Chen

et al. 2012

Int J of Dairy Tech

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Yoghurt is one of the most popular fermented milk products worldwide and is becoming more and more popular in China. In this study, the pigment of red fermented rice (RFR) by Monascus spp., which have been used as natural edible pigments in Asian countries for more than a thousand years, were applied to colour yoghurts. The colour stabilities, physicochemical characters and organoleptic qualities of the yoghurts containing 0 (control), 1.25, 2.5 and 5.0 pigment units/mL of milk, were measured after 1, 4, 7 and 14 days of storage at 4 °C. The results revealed that the colours of the yoghurts were stable during the storage period, and there was no significant effect (P > 0.05) of RFR pigment concentration tested on physicochemical properties and organoleptic characteristics of the yoghurts. This investigation demonstrates that RFR pigment could be used as a colourant in yoghurts.

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“…Tristimulus colourimetry ( L * , a * and b * values was applied to analyse the colour stability of RFR red yoghurts (Boeneke and Aryana 2008; Nopens et al. 2008; Kumara et al.…”

Section: Resultsmentioning

confidence: 99%

“…2007; Ren et al. 2007; Boeneke and Aryana 2008; Michael et al. 2010) and is becoming more and more popular in China.…”

Section: Introductionmentioning

confidence: 99%

Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts

Chen

et al. 2012

Int J of Dairy Tech

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“…Yogurt fortified with folic acid prior to pasteurisation showed less free whey (syneresis) but its colour and appearance was not acceptable. Significant change in pH value of strawberry yogurt was also observed when fortified with folic acid (Boeneke & Aryana 2007).…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 87%

“…Boeneke and Aryana (2008) studied the effect of fortification with folic acid on the characteristics of lemon yogurt. Lemon yogurt was fortified with 25, 50, 75, and 100% RDA of 400 µg folic acid, added before and after pasteurisation.…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

“…Viscosity of the yogurt containing 60% RDA of vitamins and minerals had a high viscosity whereas syneresis was low in 30% RDA mix compared to 60% and 90%. The highest b* value (yellowness) was detected when the yogurt mix was fortified with 90% RDA (Boeneke & Aryana 2008). Achanta et al (2007) analysed the effect of folic acid (400 µg RDA) addition on the physicochemical attributes of the reduced fat milk and on consumers' acceptability.…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

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Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Majeed¹,

Qazi²,

Safdar³

et al. 2013

Czech J. Food Sci.

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Majeed H., Jamshaid Qazi H., Safdar W., Fang Z. (2013): Microencapsulation can be a Novel tool in wheat flour with micronutrients fortification: Current trends and future applications -a review. Czech J. Food Sci., 31: 527-540.Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other hand food fortification (Direct mixing) with micronutrients might cause unwanted sensory changes and interaction with food components resulting in a lower bioavailability. Microencapsulation may be helpful to prevent unwanted sensory changes and diminish micronutrients interactions with wheat flour components. The current review will focus on the technical issues related to the fortification (Direct mixing) of wheat flour and prospects of microencapsulation technology in fortification.

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Biogenesis of Plant‐Derived Flavor Compounds

Sukumaran¹,

Gopi²

2023

Natural Flavours, Fragrances, and Perfumes

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Effect of folic acid fortification on the characteristics of lemon yogurt

Cited by 14 publications

References 8 publications

Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts

Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Biogenesis of Plant‐Derived Flavor Compounds

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