Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts

Tarakçı, Zekai; Dağ, Beşir

doi:10.5897/ijps2013.3848

Int. J. Phys. Sci.

2013

DOI: 10.5897/ijps2013.3848

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Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts

Zekai Tarakçı¹,

Beşir Dağ²

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Cited by 3 publications

References 8 publications

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Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

et al. 2017

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The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with incorporation of flaxseed oil up to 2% and flaxseed flour up to 1% in combination can be used for preparation of fruit yoghurt with acceptable sensory attributes. The scores drastically reduced for yoghurt samples wherein 2% flaxseed flour was incorporated. The mixture of sugar and fruits diluted the milk composition and resulted in lower values in the fruit yoghurts. The increase in fat, protein, carbohydrate, minerals content in the yoghurt was mainly contributed by the flaxseed oil and flour. The addition of flaxseed oil did not show any affect on the water activity of the yoghurt samples. The yoghurt had dietary fiber content of 1.24%. The fresh control fruit yoghurt showed the acidity value of 0.88% LA, while the corresponding value for experimental samples varied between 0.85 and 0.88% LA. TBA values increased with increased incorporation of flaxseed oil and flaxseed flour. The fatty acid analysis revealed that alpha linolenic acid (ALA) content increased from 0.45% of ALA in control sample to 22.80% of ALA in the final product.

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Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

et al. 2017

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Dietary intake of metals from yogurts analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES)

Luis

Rubio

Revert

et al. 2015

Journal of Food Composition and Analysis

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Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets

et al. 2019

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Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts

Cited by 3 publications

References 8 publications

Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

Dietary intake of metals from yogurts analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES)

Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets

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