Article 2023 · 4 citations

Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana

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 SMUFA (monounsaturated fatty acids), SPUFA (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 SSFA (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 CONVERTING ENZYME MILK PROFILES

WoS Categories

Chemistry, Applied Food Science & Technology Toxicology

Sustainable Development Goals

Good Health and Well-being

Citation

Journal: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
Year: 2023
Volume: 74
Issue: 1
Pages: 11-17
ISSN: 0003-925X
DOI: 10.53194/0003-925X-74-11
WoS UID: WOS:000995004600002

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