INVESTIGATION OF STRAWBERRY-ENRICHED BUFFALO YOGHURT IN TERMS OF QUALITY CHARACTERISTICS AND FATTY ACID COMPOSITION, ACE INHIBITOR ACTIVITY AND HMF CONTENT

Abstract

n the present study, different ratios (5%, 7.5%, 10%) of strawberry puree added to buffalo yoghurt produced using ABT-2 probiotic culture were investigated in terms of fatty acid composition, ACE inhibitor activity and HMF content. In addition, the effects of fruit addition and storage period on physicochemical, microbiological, and sensory analyses of yoghurt samples were investigated. It was determined that the addition of strawberry puree to buffalo yoghurt had a very significant (P < 0.01) effect on all fatty acids, ACE inhibitor activity, HMF content, physicochemical, microbiological and sensory analyses except for the minor polyunsaturated fatty acids. While it was determined that total saturated fatty acids and ACE inhibitor activity levels decreased with the addition of fruit, an increase was found in HMF content, total monounsaturated fatty acids and total polyunsaturated fatty acids. As a result of this research, consumption of buffalo yoghurt as a functional food can be recommended.

Keywords

• Buffalo yoghurt
• ABT-2 probiotic culture
• strawberry
• fatty acid composition
• ACE inhibitor activity
• HMF

ÇİLEKLE ZENGİNLEŞTİRİLMİŞ MANDA YOĞURDUNUN KALİTE KARAKTERİSTİKLERİ İLE YAĞ ASİDİ KOMPOZİSYONU, ACE İNHİBİTÖR AKTİVİTE VE HMF İÇERİĞİ BAKIMINDAN İNCELENMESİ

Abstract

Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HMF içeriği açısından incelenmiştir. Ayrıca yoğurt örneklerinde meyve ilavesi ve depolama periyodunun fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine etkisi araştırılmıştır. Manda yoğurduna çilek püresi ilavesinin minör seviyede bulunan çoklu doymamış yağ asitleri hariç tüm yağ asitleri, ACE inhibitör aktivite, HMF içeriği, fizikokimyasal, mikrobiyolojik ve duyusal analizler üzerine çok önemli (P < 0.01) etkisinin olduğu belirlenmiştir. Meyve ilavesiyle toplam doymuş yağ asitleri ve ACE inhibitör aktivite seviyesinin azaldığı belirlenirken HMF içeriği, toplam tekli doymamış yağ asitleri ve toplam çoklu doymamış yağ asitleri seviyesinde artış saptanmıştır. Bu araştırma sonucunda manda yoğurdunun fonksiyonel gıda olarak tüketimi tavsiye edilebilmektedir.

Keywords

• Manda yoğurdu
• ABT-2 probiyotik kültür
• çilek
• yağ asidi kompozisyonu
• ACE inhibitör aktivite
• HMF

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