Determining the fatty acid content and composition of yogurt and non-dairy yogurt alternatives available in Vermont
Conference Year
2023
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.
Primary Faculty Mentor Name
Jana Kraft
Graduate Student Mentors
Victoria Taormina
Status
Undergraduate
Student College
College of Agriculture and Life Sciences
Program/Major
Animal Science
Primary Research Category
Life Sciences
Determining the fatty acid content and composition of yogurt and non-dairy yogurt alternatives available in Vermont
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.