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Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

Author:
İlyasoğlu, Huri, Yilmaz, Fırat
Source:
International journal of dairy technology 2019 v.72 no.1 pp. 110-119
ISSN:
1364-727X
Subject:
functional foods, iron, linoleic acid, linolenic acid, magnesium, manufacturing, phosphorus, potassium, skim milk, slurries, sodium, walnuts, water holding capacity, yogurt, zinc
Abstract:
This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water‐holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.
Agid:
6279092