Development and storage stability of conjugated linoleic acid fortified yogurt

NAEEM, Sadia; Ahmad, Nazir; Imran, Muhammad; Hussain, Syed Makhdoom

doi:10.1590/fst.110121

Cited by 4 publications

(5 citation statements)

References 25 publications

(25 reference statements)

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“…Based on the above results the nutritional elements follow almost the same profile. This is also the same profile as presented by Naeem et al (2022), in which zinc is switched with iron.…”

Section: Discussionsupporting

confidence: 66%

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

OSMANI,

MULA,

HASHANI

et al. 2023

AgricultForest

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Contamination of food reflects the most serious consequences of environmental contamination, whereas cow's milk is considered the most representative food source contaminated with heavy metals. The main objective of this study is to evaluate the level of toxic heavy metals (Cd, Pb) and nutrition elements (K, Na, Ca, Mg, Cu, Fe, Cr, Zn) in cow milk collected from different sites in the Industrial area of thermal power plant in Obilic, Kosova. To determine the level of presence of chemical elements, total of 153 cow milk samples are collected from 51 cows. From each location sites during the morning milking in the different seasons [spring (phase I), summer (phase II), and autumn (phase III)]. Elements were determined using SAA atomic spectrometry. The results of this study indicate that heavy metals content extend the recommended values by International Dairy Federation and Codex Alimentarius Commission in all three phases of monitoring, and also there is a strong correlation between heavy metals and nutritional elements in cow's milk.

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“…Based on the above results the nutritional elements follow almost the same profile. This is also the same profile as presented by Naeem et al (2022), in which zinc is switched with iron.…”

Section: Discussionsupporting

confidence: 66%

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

OSMANI,

MULA,

HASHANI

et al. 2023

AgricultForest

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“…Naeem et al . (2022) found very low levels (0.05 mg/100 g) in yoghurts without CLA addition. The highest levels of this isomer were found in the H2 samples.…”

Section: Resultsmentioning

confidence: 97%

“…Naeem et al . (2022) reported no changes in syneresis in yoghurts prepared with different levels (at 1, 2 and 3%) of CLA oil. However, it is important to take into account that there are no reports of yoghurts with CLA added by homogenization.…”

Section: Resultsmentioning

confidence: 98%

“…Contrary, Baba et al (2018) found increased levels of syneresis in yoghurts added with walnut and linen oils when they were added at 2% directly to the processing milk. Naeem et al (2022) reported no changes in syneresis in yoghurts prepared with different levels (at 1, 2 and 3%) of CLA oil. However, it is important to take into account that there are no reports of yoghurts with CLA added by homogenization.…”

Section: Chemical Composition Ph and Titratable Acidity And Whcmentioning

confidence: 94%

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Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Vélez,

Wolf,

Zeiter

et al. 2024

Int J of Dairy Tech

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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.

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“…Karakteristik tekstur suatu produk pangan mempengaruhi persepsi konsumen dalam memilih produk, contohnya pada yoghurt. Yoghurt merupakan produk fermentasi susu yang sering dikonsumsi karena rasanya yang khas dan kandungan protein yang lebih tinggi dibandingkan susu biasa (Naeem et al, 2022). Proses fermentasi pada yoghurt dengan penambahan bakteri asam laktat (BAL) menyebabkan protein susu terkoagulasi dan sehingga teksturnya menjadi kental seperti gel.…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt

Rahmawati,

Patricia,

Adawiyah

et al. 2024

J. Teknol Industri Pangan

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Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1 109 CFU/g and basil yogurt reaching 1.2 109 CFU/g was higher than control 8.7 107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.

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Development and storage stability of conjugated linoleic acid fortified yogurt

Cited by 4 publications

References 25 publications

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt

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Development and storage stability of conjugated linoleic acid fortified yogurt

Cited by 4 publications

References 25 publications

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt

Contact Info

Product

Resources

About

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA

HEAVY METALS LEVELS IN RAW COWâS MILK AND HEALTH RISK IMPLICATION FROM THERMAL POWER PLANTS EMISSION IN OBILIC, KOSOVA