Open AccessEffect of vitamin C fortification on the quality of cow's and goat's yoghurt
Author(s) -
Sobczak Alicja,
DanowskaOziewicz Marzena,
Ząbek Katarzyna,
Miciński Jan,
Narwojsz Agnieszka
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2959
Subject(s) - ascorbic acid , food science , cow milk , fortification , taste , vitamin c , flavor , chemistry , vitamin , fermentation , biochemistry
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.