Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
Maria Ayelén Vélez, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti
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引用次数: 0
Abstract
Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.