Ozturkoglu-Budak S, Akal C, Yetisemiyen A
Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
J Dairy Sci. 2016 Nov;99(11):8511-8523. doi: 10.3168/jds.2016-11217. Epub 2016 Sep 13.
In this study, walnut, hazelnut, almond, or pistachio were incorporated to produce functional yogurts. The effects on physicochemical and instrumental textural characteristics and syneresis, contents of folic acid, selenium, tocopherols, and n-3 and n-6 (omega) fatty acids, and viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus were evaluated during storage. Fortified yogurts demonstrated higher protein and total solid contents and lower syneresis compared with control yogurt on d 21. Addition of nuts, except walnut, also increased S. thermophilus and L. bulgaricus counts. The concentrations of folic acid, α-tocopherol, selenium, and n-3 and n-6 fatty acids were higher in fortified yogurts compared with the levels found in the respective nut types. However, a decreasing trend was observed in all components during storage. Consequently, each nut could be incorporated into yogurt because of a specific functional property. For instance, walnut could be preferred for omega acid enrichment.
在本研究中，将核桃、榛子、杏仁或开心果添加到酸奶中以制作功能性酸奶。在储存期间，评估了其对物理化学性质、仪器质构特性、析水率、叶酸、硒、生育酚以及n-3和n-6（欧米伽）脂肪酸含量，以及嗜热链球菌和保加利亚乳杆菌活菌数的影响。在第21天时，与对照酸奶相比，强化酸奶表现出更高的蛋白质和总固体含量以及更低的析水率。除核桃外，添加坚果也增加了嗜热链球菌和保加利亚乳杆菌的数量。与相应坚果类型中的含量相比，强化酸奶中叶酸、α-生育酚、硒以及n-3和n-6脂肪酸的浓度更高。然而，在储存期间所有成分均呈现下降趋势。因此，由于每种坚果都具有特定的功能特性，故均可添加到酸奶中。例如，核桃可能更适合用于富集欧米伽酸。
