Fatty acids stability in goat yoghurt

Detalhes bibliográficos
Autor(a) principal: Pecová,Lenka
Data de Publicação: 2019
Outros Autores: Samková,Eva, Hanuš,Oto, Hasoňová,Lucie, Špička,Jiří
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753
Resumo: ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.
id UFSM-2_941b7d0d4a2333468949b1b9c9f628a6
oai_identifier_str oai:scielo:S0103-84782019000700753
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Fatty acids stability in goat yoghurtgoatmilkfatty acids profileyoghurtfermentation.ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.Universidade Federal de Santa Maria2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753Ciência Rural v.49 n.7 2019reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20180803info:eu-repo/semantics/openAccessPecová,LenkaSamková,EvaHanuš,OtoHasoňová,LucieŠpička,Jiříeng2019-07-03T00:00:00ZRevista
dc.title.none.fl_str_mv Fatty acids stability in goat yoghurt
title Fatty acids stability in goat yoghurt
spellingShingle Fatty acids stability in goat yoghurt
Pecová,Lenka
goat
milk
fatty acids profile
yoghurt
fermentation.
title_short Fatty acids stability in goat yoghurt
title_full Fatty acids stability in goat yoghurt
title_fullStr Fatty acids stability in goat yoghurt
title_full_unstemmed Fatty acids stability in goat yoghurt
title_sort Fatty acids stability in goat yoghurt
author Pecová,Lenka
author_facet Pecová,Lenka
Samková,Eva
Hanuš,Oto
Hasoňová,Lucie
Špička,Jiří
author_role author
author2 Samková,Eva
Hanuš,Oto
Hasoňová,Lucie
Špička,Jiří
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pecová,Lenka
Samková,Eva
Hanuš,Oto
Hasoňová,Lucie
Špička,Jiří
dc.subject.por.fl_str_mv goat
milk
fatty acids profile
yoghurt
fermentation.
topic goat
milk
fatty acids profile
yoghurt
fermentation.
description ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20180803
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.49 n.7 2019
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140553911500800

Registros relacionados