Determining the fatty acid content and composition of yogurt and non-dairy yogurt alternatives available in Vermont
Kelly, Seana
Kelly, Seana
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Abstract
The objective of this project was to determine the fatty acid content and composition of yogurt (cow, sheep, and goat) and non-dairy yogurt alternatives (coconut-, oat-, cashew-, almond-, and soy-based) purchased from various grocery stores in Chittenden County, Vermont. Following lipid extraction, total fatty acids were converted into their fatty acid methyl esters prior to gas-liquid chromatography. Our study provides important, currently absent, information on the fatty acid composition of yogurt and non-dairy yogurt alternatives in a nutritionally relevant manner by determining the fatty acid content on a per serving (i.e., one cup) basis.
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Undergraduate
Date
2023-01-01