Effect of vitamin C fortification on the quality of cow's and goat's yoghurt. Issue 11 (18th July 2022)

• Record Type: Journal Article
• Authors: Sobczak, Alicja; Danowska‐Oziewicz, Marzena; Ząbek, Katarzyna; Miciński, Jan; Narwojsz, Agnieszka
• Is Part Of: Food science & nutrition. Volume 10:Issue 11(2022)
• Page Start: 3621
• Page End: 3626
• Publication Date: 2022-07-18
• Subjects: acerola -- L‐ascorbic acid -- milk product -- pH -- sensory evaluation; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2959
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product. Abstract : The current study supports the conclusion that the addition of vitamin C to yoghurt produces an enriched yoghurt with desirable properties compared to plain yoghurt.