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- Title
Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades.
- Authors
Temiz, Hasan; Tarakçı, Zekai; Yarilgaç, Tarik; Dağ, Beşir
- Abstract
In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).
- Subjects
MARMALADE; YOGURT mixes; MINERAL content of food; LOQUAT; NUTRITIONAL requirements
- Publication
International Journal of Dairy Technology, 2018, Vol 71, Issue 1, p264
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12420