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dc.contributor.authorKota, Lakshmi
dc.date.accessioned2014-03-03T23:22:36Z
dc.date.available2014-03-03T23:22:36Z
dc.date.issued2005-08
dc.identifier.otherkota_lakshmi_200508_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/kota_lakshmi_200508_ms
dc.identifier.urihttp://hdl.handle.net/10724/22705
dc.description.abstractFolic acid and total folate was determined to allow calculation of food folate and the mg of Dietary Folate Equivalent (µg DFE) in fast foods and pizza. The total folate was measured after trienzyme extraction using microbiological assay by Lactobacillus casei spp. rhamnosus. Pizzas (125) and various fast foods (137) were studied. Quality control studies showed that accuracy, trueness and recovery of the analytical method met required standards. The folic acid content in pizzas ranged from 36 -73 µg/100g, total folate from 69 -109 µg/100g and µg DFE ranged from 94-161.In fast foods, the folic acid content ranged from 9 -43 µg/100g, total folate from 37 -73 µg/100g and µg DFE from 44 -91. Retention upon baking was quiet high for all pizza types except for folic acid in cheese pizza. Calculation of nutrient density showed that pizza and fast foods are excellent sources of folate.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectFolic Acid
dc.subjectTotal folate
dc.subjectFood folate
dc.subjectDFE
dc.subjectPizzas
dc.subjectFast foods
dc.subjectRetention
dc.subjectMoisture content.
dc.titleFolic acid, total folate and food folate in pizza and other fast foods
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRonald. R. Eitenmiller
dc.description.committeeRonald. R. Eitenmiller
dc.description.committeeRakesh Singh
dc.description.committeePhilip E Koehler


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