کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2435386 1107071 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Oxidative stability of fish oil enriched drinking yoghurt
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Oxidative stability of fish oil enriched drinking yoghurt
چکیده انگلیسی

The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis. No oxidation was observed in yoghurt stored at 2 °C for up to 19 days, with or without addition of citric acid ester. Fish oil enriched yoghurt was also very stable even when compared to yoghurt with added rapeseed oil or a mixture of rapeseed oil and fish oil stored for up to 29 days. The addition of 50 μm iron to yoghurt did not promote oxidation. The results obtained may indicate an antioxidative effect of EDTA and pro-oxidative effect of vitamin K. All yoghurts had similar viscosity and droplet size. In summary, fish oil enriched drinking yoghurt is very stable towards oxidation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 17, Issue 12, December 2007, Pages 1478–1485
نویسندگان
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