通过均质化开发富含共轭亚油酸的酸奶：脂肪酸、挥发性化合物概况以及理化、流变和感官特性研究

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-04-05 DOI:10.1111/1471-0307.13068

Maria Ayelén Vélez, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti

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引用次数: 0

摘要

共轭亚油酸（CLA）对健康的益处是公认的：据报道，它具有抗癌、抗炎和抗动脉粥样硬化的作用。为了开发功能性食品，我们通过两种均质方法（H1 和 H2，每 100 克酸奶中分别含有 40 和 80 毫克 CLA）开发出了富含 CLA 的酸奶。CLA 以积极的方式改变了挥发性特征：记录到双乙酰和丁酸乙酯的含量较高，而 2-己酮和 2-庚酮、乙醇和某些酸的含量较低。酸奶的微观结构相似，但 H1 的稠度较高，假塑性较低；而 H2 的粘滞性较低。所有产品的可接受性都很高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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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

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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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.