Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades
Yükleniyor...
Dosyalar
Tarih
2018-02-01
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Attribution-NonCommercial-ShareAlike 3.0 United States
Attribution-NonCommercial-ShareAlike 3.0 United States
Özet
In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).
Açıklama
Anahtar Kelimeler
Yoghurt, Loquat Fruit, Cherry Laurel, Kiwi, Minerals
Kaynak
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
71
Sayı
1
Künye
Temiz, H., Tarakçı, Z., Yarılgaç, T., Dağ, B. (2018). Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades. International Journal of Dairy Technology, 71 (1), pp. 264-268. https://doi.org/10.1111/1471-0307.12420
