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- Title
Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana.
- Authors
Terzioğlu, Murat Emre; Bakirci, İhsan
- Abstract
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 ΣMUFA (monounsaturated fatty acids), ΣPUFA (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 ΣSFA (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.
- Subjects
KIWIFRUIT; BANANAS; PHENOLS; FATTY acids; MONOUNSATURATED fatty acids; ANGIOTENSIN converting enzyme; UNSATURATED fatty acids; ACETALDEHYDE
- Publication
Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, Vol 74, Issue 1, p11
- ISSN
0003-925X
- Publication type
Article
- DOI
10.53194/0003-925X-74-11