Abstract
The study aimed to determine the effect of fortification with free and unencapsulated folic acid on the physical, rheological, sensory and microbiological properties of functional yoghurt by fortifying yoghurt with a concentration of 7.5 mg / 100 ml of free folic acid represented by treatment 1 and 7.5 mg / 100 ml encapsulated folic acid as Treatment 2hyd, and the control treatment in which yoghurt was made from milk not fortified with folic acid. In addition to the sensory evaluation immediately after manufacturing and when stored at 5°C for a period of 21 days, the results showed that there were no significant differences in the values of pH and total acidity. Also, Yoghurt fortified with encapsulated folic acid stimulated the growth of starter bacteria, which are beneficial to the human body. The encapsulated folic acid treatment was characterized by an improvement Sensory properties of yoghurt.
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