A Study on Yoghurt Enriched With Vitamin C

Abstract

This study was carried out to determine if yoghurt can be enriched by L-ascorbic acid. Enrichment of food has a very significant place in today's technology. For the study 40, 50, 60, 70, 8 0 ,1 0 0 ,1 5 0 mg of L-ascorbic acid were added to yoghurt in the fermantation stage and analyzed for possible losses in 7 days. The fırst day 8.79%, third day 18.40%, and seventh day 51.09% of vitamin C loss were recorded.