Title page for ETD etd-0610103-103014


Type of Document Dissertation
Author Boeneke, Charles August
Author's Email Address CBOENE1@LSU.EDU
URN etd-0610103-103014
Title Chacteristics of Fat Free Yogurt as Influenced by the Incorporation of Folic Acid
Degree Doctor of Philosophy (Ph.D.)
Department Dairy Science (Animal, Dairy, & Poultry Sciences)
Advisory Committee
Advisor Name Title
Kayanush Aryana Committee Chair
Bruce Jenny Committee Member
Paul Wilson Committee Member
Witoon Prinyawiwatkul Committee Member
Maren Hegsted Dean's Representative
Keywords
  • folic acid
  • incorporation
  • rda
Date of Defense 2003-05-15
Availability unrestricted
Abstract
Folic acid fortification is used in the prevention of neural tube defects such as spina bifida and ancencephaly, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Although yogurt is not a good source of folic acid, fortification could aid in prevention of above mentioned defects. Fortification of yogurt with folic acid may or may not change its physico-chemical characteristics. Fat free sugar free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 micrograms of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Lemon and strawberry flavorings were added to improve flavor and improve color of yogurts. The objective was to examine the effects of folic acid on viscosity, pH, TA, syneresis, color, composition, and folic acid concentration in the product at one, three, and five week intervals. Data were analyzed using the General Linear Model procedure with a general linear model with repeated measures in time analysis by the Statistical Analysis System. Significant differences were determined at P<0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobilities of the protein/peptides in the samples. Mean flavor scores were higher for lemon and strawberry yogurts as compared to plain when tested by a trained sensory panel. Folic acid fortification of yogurt impacted some of its physico-chemical attributes.
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