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7808313 
Journal Article 
Fat free plain set yogurts fortified with various minerals 
Achanta, K; Aryana, KJ; Boeneke, CA 
2007 
1 
LWT - Food Science and Technology
ISSN: 0023-6438
EISSN: 1096-1127 
ELSEVIER 
AMSTERDAM 
40 
3 
424-429 
WOS:000243560500006 
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. 
fermented; dairy; ash