Evaluation of fatty acid compositions of yogurts in Turkey

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dc.authoridZengin, Gokhan -- 0000-0001-6548-7823; CAKMAK, Yavuz Selim -- 0000-0001-8954-5485
dc.contributor.authorÇağlayan, Okan
dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorZengin, Gökhan
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:15:46Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:15:46Z
dc.date.issued2014
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractIn 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.
dc.description.sponsorshipSelcuk University, Scientific Research Foundation (BAP)
dc.description.sponsorshipThe authors acknowledged the financial support by Selcuk University, Scientific Research Foundation (BAP).
dc.identifier.doi10.14233/ajchem.2014.16323
dc.identifier.endpage4874en_US
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue15en_US
dc.identifier.scopusqualityQ4
dc.identifier.startpage4871en_US
dc.identifier.urihttps://doi.org/10.14233/ajchem.2014.16323
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4463
dc.identifier.volume26en_US
dc.identifier.wosWOS:000343766300070
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherChemical Publishing Company
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectConjugated Linoleic Acid
dc.subjectFatty Acid Composition
dc.subjectProbiotic Dairy Product
dc.subjectTurkey
dc.subjectYogurt
dc.titleEvaluation of fatty acid compositions of yogurts in Turkey
dc.typeArticle

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