41-9 |
Occurrence of conjugated linoleic acid (CLA, 9c,11t-18:2) in probiotic yoghurts fortificated fructooligosaccharide(FOS) |
A. S. AKALIN1, O. TOKUSOGLU2, S. Gonc1, and S. Aycan2. (1) Dept. of Dairy Technology, Ege Univ., Faculty of Agriculture, Bornova, Izmir, 35100, Turkey, (2) Dept. of Chemistry, Celal Bayar Univ., Akhisar M.Y.O., Manisa, 45200 Conjugated linoleic acid (CLA, 9c,11t-18:2), a mixture of isomers of octadecadienoic acids with conjugated double bonds, has gained considerable attention because of its anticarcinogenic, antioxidative, cholesterol-depressing and growth-promoting properties. The objectives of this study were to determine the effect of milk processing, type of starter culture, addition of fructooligosaccharide and storage on CLA levels in probiotic yoghurts. For this purpose, the set yoghurts containing fructooligosaccharide (FOS) or without FOS were manufactured by 1)yoghurt starter culture (natural yoghurt as control), 2)Bifidobacteria and yoghurt starter culture (probiotic yoghurt) and 3)Lactobacillus acidophilus and yoghurt starter culture (probiotic yoghurt). The CLA contents of yogurts were analyzed using a 100-m (with 0.20 mm film tickness), 0.25-mm-inside-diameter WCOT fused-silica SP-2560 capillary column installed on a Hewlett-Packard 5890 Gas-liquid chromatograph (GC) with a flame ionization dedector (FID) and recovery studies were performed. Proximate composition was also dedected in yoghurt samples. Concentrations of CLA were assessed in probiotic yoghurts with regard to effect of FOS and type of starter culture during fermentation and 1., 7., 14., 21., 28. and 35. days of storage in comparison with natural yoghurt (p<0.01). CLA contents generally increased by the production of yoghurt. This method obtained was quick, repeatable and sensitive for CLA determination of probiotic yoghurts.
Session 41, Dairy Foods: Dairy microbiology
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