Vitamin-enriched yogurt for pregnant women

Abstract

Considering the importance of food safety and quality,  the food fortification  during the pregnancy period, and  taking into account the nutrient deficiencies and the daily intake necessary to consume in this population sector, was carried out this investigation with the aim of establishing the formulation of a fermented milk that it considers the use of the Bioyogur culture and the fortification in folic acid and Vit D3, and that it presents adequate compositional characteristics of hygienic, sanitary and sensory quality. To select the culture level, the behavior of three inoculation levels of bioyogurt culture on the kinetics of lactic acid fermentation developed during the incubation stage was evaluated. The vitamin dosage was established considering their daily requirements and an intake of fermented milk equivalent to a 240 g portion twice a day. Two fermented milk were obtained that meet the daily needs of pregnant women, the sensory quality of both was valued by the tasters like very good. The microbiological indicators met the established specifications, which guarantees its adequate sanitary quality. The sum of microorganisms found in 24 h met the minimum count requirement of 10⁷ CFU/mL, so fermented milks can be classified as potentially probiotic.