Stability of Vitamins A and C in Fortified Yogurt

Plain and raspberry flavored low fat yogurt samples were fortified with various commercial forms of vitamins A and C under actual production conditions.Immediately after processing, yogurt samples were kept at 3°C for 6 wk and were analyzed biweekly for pH, titratable acidity, and vitamins A and C. Data revealed that both vitamins decreased gradually in fortified yogurt with vitamin C decreasing at a higher rate than vitamin A. However, a fortification level of 10,000 IU of vitamin A and 300 mg of vitamin C per 227 g container of plain or flavored yogurt provided at least 100% of the US recommended daily allowance of both vitamins after 6 wk storage at 3°C.This level of fortification did not significantly change pH, titratable acidity, or sensory characteristics of yogurt samples. VitaminsAscorbic acid USP-FCC type S, sodium ascorbate USP-FCC fine powder, calcium ascorbate-FCC, vitamin A palmitate type 1.8/BH (liquid pure with no antioxidants and containing not less than 1,660,000 IU/g), vitamin A palmitate dry beadlets type 250-CWS (cold water-dispersible with antioxidants and contains not less than 250,000 IU/g) were aU kindly donated by