Atatürk University, Faculty of Agriculture, Department of Food Engineering, 25240, Erzurum, Turkey
Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana
Fettsäurezusammensetzung, Cholesteringehalt, flüchtige Verbindungen, antioxidative Aktivität, phenolische Verbindungen und Mikrostruktur von mit Kiwi und Banane angereichertem Schafsjoghurt
Murat Emre Terzioğlu, İhsan Bakirci
Summary
In this study, physicochemical, biochemical, microstructure, and sensory properties of sheep yoghurts with kiwi and banana added at different rates were investigated. It was determined that the addition of kiwi and banana at different rates increased the amount of ∑MUFA (monounsaturated fatty acids), ∑PUFA (polyunsaturated fatty acids), conjugated linoleic acid (CLA), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity and the total phenolic compounds (TPC), while decreasing the value of ∑SFA (saturated fatty acids), cholesterol content, acetaldehyde, diacetyl, acetoin, and ACE (angiotensin converting enzyme) inhibitory activities. In addition, the addition of fruit was effective on the homogeneous structure in the microstructure and the amount and depth of the serum pores. As a result of the current research, the production of yoghurt enriched with kiwi and banana at different proportions from sheep milk has shown many positive effects in terms of both nutrition and health.
Keywords: Conjugated linoleic acid, cholesterol, antioxidant activity, ACE inhibitory activity, microstructure
Korrespondenzadresse E-Mail
murat.terzioglu@atauni.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 74,
11–17 (2023)
DOI 10.53194/0003-925X-74-11
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X