Evaluation of fatty acid compositions of yogurts in Turkey
Yükleniyor...
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chemical Publishing Company
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, fatty acid composition and conjugated linoleic acid content of some yogurts in Turkey were determined. Total 50 yogurt samples belonging to 16 different national yogurt brands were analyzed by using GC. These samples categorized as whole yogurts, light yogurts, probiotic yogurts and fruity yogurts. Generally, palmitic acid (28.840-30.160 %), oleic acid (26.003-27.533 %) and stearic acid (11.413-12.077 %) were major fatty acids. Total conjugated linoleic acid percentages varied between 0.790 and 0.862 %. The results have shown that fatty acids compositions of yogurts have a desirable characteristic for healthy diet when their levels of conjugated linoleic acid contents are considered.
Açıklama
Anahtar Kelimeler
Conjugated Linoleic Acid, Fatty Acid Composition, Probiotic Dairy Product, Turkey, Yogurt
Kaynak
Asian Journal of Chemistry
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
26
Sayı
15
