Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum
نویسندگان
چکیده
This study aimed to analyze the composition of fatty acids, with particular emphasis on content cis9trans11 C18:2 (CLA) acid, minerals, and lipid quality indices in raw milk, pasteurized yogurts produced selected starter cultures enriched Bifidobacterium bifidum. The GC-FID method was used determine acid those dairy products. To contents microelements (copper, manganese, iron, zinc) macroelements (magnesium, calcium) flame atomic absorption spectrometry used. phosphorus determined usage colorimetric sodium potassium emission method. Data analysis showed that such technologies as milk pasteurization fermentation had a significant impact profile micro- macroelements. indices: atherogenicity index (AI), thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic (H/H), (n − 6)/(n 3) ratio, were at similar levels produced. Starter culture type affected cis-9, trans-11 CLA yogurts. Out applied study, only FD-DVS YC-X16 Yo-Flex BB-12 caused (p < 0.05) increase content. using this 2.67 mg/g fat. In second batch yogurts, significantly lower reached 2.26 fat, 2.17 2.30 respectively. indicated that, when it comes being source better than milk. Yogurts also characterized by higher all taken into account produce them.
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2022
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app12136558