Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yo...

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Bibliographic Details
Published in:International journal of dairy technology 2019-02, Vol.72 (1), p.110-119
Main Authors: İlyasoğlu, Huri, Yilmaz, Fırat
Format: Article
Language:English
Subjects:
Enrichment
Fatty acids
Fermented milk products
Fish oils
Functional foods
Functional foods & nutraceuticals
Iron
Juglans regia
Magnesium
Milk products
Omega fatty acids
Organic chemistry
Phosphorus
Polyunsaturated fatty acids
Potassium
Proteins
Rheological properties
Sensory properties
Slurries
Sodium
Syneresis
Walnuts
Yogurt
Zinc
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Summary:This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water‐holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12565