Fat free plain set yogurts fortified with various minerals

被引：73

作者：

Achanta, Kamalesh ^{[1
]}

Aryana, Kayanush J. ^{[1
]}

Boeneke, Charles A. ^{[1
]}

机构：

[1] Louisiana State Univ, Ctr Agr, Dept Dairy Sci, Baton Rouge, LA 70803 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2007年 / 40卷 / 03期

关键词：

fermented; dairy; ash;

D O I：

10.1016/j.lwt.2006.01.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seven different minerals (iron, magnesium, zinc, manganese, molybdenum, chromium and selenium) were incorporated separately into the yogurt mixes at 25% of their recommended dietary allowances of 15 mg, 420 mg, 15 mg, 5 mg, 200 mu g, 200 mu g 70 mu g, respectively. The various attributes studied on the yogurts were viscosity, syneresis, color/lightness (L*), body and texture, appearance and flavor. No significant (P > 0.05) difference was observed for viscosity of the yogurts fortified with minerals when compared to the control. Yogurts fortified with iron, selenium and magnesium had better water-holding capacities compared to the control. No significant (P > 0.05) differences were observed for flavor and appearance scores of the yogurts fortified with the minerals compared to the control. Fortification of yogurts with these minerals can be accomplished without adversely affecting product characteristics. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：424 / 429

页数：6

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