Vitamin C Concentration, Syneresis and Consumer Perceptions of a Fermented Dairy Product Upon Fortification with Cucumber and Raspberry
Georgia Journal of Science
Yogurt, buttermilk, and other fermented probiotic dairy products are good sources of calcium. Complementing the nutritional value of these products, cucumbers and raspberries contain vitamin C, a nutrient noted for its antioxidant properties and potential role in the prevention of chronic diseases such as cancer and cardiovascular disease. The purpose of this study is to fortify a fermented dairy product with a 50% (w/w) cucumber/raspberry puree to naturally increase vitamin C in the product while retaining textural quality and consumer acceptability. Low-fat fresh and dry milk, sugar, yogurt culture, and either 10 or 50% pureed cucumber/raspberry mixture (w/w) (replacing an equal amount of distilled water in the controls) are combined and fermented (8h, 50°C) prior to analysis. Following extraction, vitamin C concentration in the fermented products is quantified spectrophotometrically by the 2,4-dinitrophenylhydrazine method. Syneresis will be measured to evaluate textural quality while 100 consumers will evaluate color, odor, creaminess, flavor, aftertaste, and overall acceptability of the fermented dairy products using a hedonic scale (9=like extremely, 5=neither like nor dislike, 1=dislike extremely). The results and implications of these analyses will be discussed. This study is funded in part by a grant from the Georgia Southern University Honors Program.
Onyenwoke, Ann C., Joelle E. Romanchik-Cerpovicz, Laura D. Frost, Helen W. Bland.
"Vitamin C Concentration, Syneresis and Consumer Perceptions of a Fermented Dairy Product Upon Fortification with Cucumber and Raspberry."
Georgia Journal of Science, 67 (1): 45.