Effect of vitamin C fortification on the quality of cow's and goat's yoghurt
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2959 |
| _version_ | 1797894450095063040 |
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| author | Alicja Sobczak Marzena Danowska‐Oziewicz Katarzyna Ząbek Jan Miciński Agnieszka Narwojsz |
| author_facet | Alicja Sobczak Marzena Danowska‐Oziewicz Katarzyna Ząbek Jan Miciński Agnieszka Narwojsz |
| author_sort | Alicja Sobczak |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T07:10:24Z |
| format | Article |
| id | doaj.art-426507302e6f4bcab5fcc8017d34576f |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-10T07:10:24Z |
| publishDate | 2022-11-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-426507302e6f4bcab5fcc8017d34576f2023-02-26T13:10:39ZengWileyFood Science & Nutrition2048-71772022-11-0110113621362610.1002/fsn3.2959Effect of vitamin C fortification on the quality of cow's and goat's yoghurtAlicja Sobczak0Marzena Danowska‐Oziewicz1Katarzyna Ząbek2Jan Miciński3Agnieszka Narwojsz4Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering University of Warmia and Mazury in Olsztyn Olsztyn PolandDepartment of Human Nutrition, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Olsztyn PolandDepartment of Sheep and Goat Breeding, Faculty of Animal Bioengineering University of Warmia and Mazury in Olsztyn Olsztyn PolandDepartment of Sheep and Goat Breeding, Faculty of Animal Bioengineering University of Warmia and Mazury in Olsztyn Olsztyn PolandDepartment of Human Nutrition, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Olsztyn PolandAbstract 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.https://doi.org/10.1002/fsn3.2959acerolaL‐ascorbic acidmilk productpHsensory evaluation |
| spellingShingle | Alicja Sobczak Marzena Danowska‐Oziewicz Katarzyna Ząbek Jan Miciński Agnieszka Narwojsz Effect of vitamin C fortification on the quality of cow's and goat's yoghurt Food Science & Nutrition acerola L‐ascorbic acid milk product pH sensory evaluation |
| title | Effect of vitamin C fortification on the quality of cow's and goat's yoghurt |
| title_full | Effect of vitamin C fortification on the quality of cow's and goat's yoghurt |
| title_fullStr | Effect of vitamin C fortification on the quality of cow's and goat's yoghurt |
| title_full_unstemmed | Effect of vitamin C fortification on the quality of cow's and goat's yoghurt |
| title_short | Effect of vitamin C fortification on the quality of cow's and goat's yoghurt |
| title_sort | effect of vitamin c fortification on the quality of cow s and goat s yoghurt |
| topic | acerola L‐ascorbic acid milk product pH sensory evaluation |
| url | https://doi.org/10.1002/fsn3.2959 |
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