Artículo
Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
Vélez, María Ayelén
; Wolf, Irma Veronica
; Zeiter, Agustin Leo
; Caballero, María Soledad
; Spotti, María Julia; Cuffia, Facundo
; Perotti, Maria Cristina
Fecha de publicación:
04/2024
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
dairy quality
,
Check-all-that-apply analysis
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vélez, María Ayelén; Wolf, Irma Veronica; Zeiter, Agustin Leo; Caballero, María Soledad; Spotti, María Julia; et al.; Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 77; 3; 4-2024; 862-873
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