Scopus
🔓 Açık Erişim
Evaluation of fatty acid compositions of yogurts in Turkey
Asian Journal of Chemistry · Ocak 2014
Makale Bilgileri
DergiAsian Journal of Chemistry
Yayın TarihiOcak 2014
Cilt / Sayfa26 · 4871-4874
Scopus ID2-s2.0-84906967184
Erişim🔓 Açık Erişim
Özet
In this study, fatty acid composition and conjugated linoleic acid content of some yogurts in Turkey were determined. Total 50 yogurt samples belonging to 16 different national yogurt brands were analyzed by using GC. These samples categorized as whole yogurts, light yogurts, probiotic yogurts and fruity yogurts. Generally, palmitic acid (28.840-30.160 %), oleic acid (26.003-27.533 %) and stearic acid (11.413-12.077 %) were major fatty acids. Total conjugated linoleic acid percentages varied between 0.790 and 0.862 %. The results have shown that fatty acids compositions of yogurts have a desirable characteristic for healthy diet when their levels of conjugated linoleic acid contents are considered.
Yazarlar (5)
1
Okan Caglayan
2
Yavuz Selim Cakmak
3
Gokalp Ozmen Guler
4
Gokhan Zengin
ORCID: 0000-0001-6548-7823
5
Abdurrahman Aktumsek
Anahtar Kelimeler
Conjugated linoleic acid
Fatty acid composition
Probiotic dairy product
Turkey
Yogurt
Kurumlar
Aksaray Üniversitesi
Aksaray Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
3
Atıf
5
Yazar
5
Anahtar Kelime