• Folic acid;
  • Health;
  • Nutrition;
  • Vitamin;
  • Yoghurt

The objective was to elucidate the effect of folic acid incorporation on the physico-chemical and sensory characteristics of yoghurt. Folic acid was added during mix preparation (before pasteurization) or immediately after culture addition (after pasteurization) at 25 and 50% of the recommended dietary allowance (RDA) of 300 µg. Folic acid fortified yoghurts were significantly different from the control and were yellowish. The pH and titratable acidity (TA) values of folic acid fortified yoghurts remained unchanged compared to the control. Folic acid fortified yoghurts had significantly lower flavour, body and texture scores and better water-holding capacity compared to the control.