STUDING THE CHEMICAL PROPERTIES OF LACTIC FERMENTER WHICH IS FORTIFIED BY ENCAPSULATED FOLIC ACID BY SODIUM ALGINATE AND IT'S ANTIOXIDANT EFFECTIVENESS

Abstract

The effect of adding encapsulated Folic Acid(FA) to at a rate of 7.5 mg / 120 mL of Lactic Fermenter) LF( was studied as one of the fortification methods that should be included in the diet to reduce the pathological conditions resulting from a deficiency of FA in the body, as it is one of the vitamins that are not synthesized inside the body, and the results showed that  The coefficients that gave the highest percentage of encapsulation were FA encapsulated with sodium alginate.  The results of chemical tests of LF stored at refrigerator temperature 5° C for a period from 0- 21d from the addition of standard FA T1 and encapsulated FA T2 showed that the addition of FA did not affect the chemical properties of yogurt, especially T2 represented by LF fortified with encapsulated FA, which makes it qualified to be one of the methods  Reinforcing the absence of negative effects on the properties of the obtained product.