| Titles |
|
English :
|
Attempts to produce Yoghurt of low cholesterol content
|
|
Arabic :
|
محاولات لانتاج يوغورت (الزبادي) منخفض الكوليسترول
|
|
| Abstract |
This part was concerned with minimizing of cholesterol content by substituting milkfat by palm oil in yoghurt mixtures. The average value of TC in control mixture was 20.77 mg/l00gm decreased to 8.23 mg/l00gm in the palm oil mixture. The free and ester forms in the control sample were 8.24 and 12.52 mg/l00gm decreased to 2.14 and 6.09 mg/100gm in the palm oil mixture. In resultant yoghurt, the obtained data are summarized as follows:
(I) : Tota1Cholesterol Content:
TC decreased sharply as a result of the substitution, the amount of TC was 21.40 mg/ 100gm in the fresh control sample, decreased to 8.40 mg/ 100gm in palm oil treatment sample by a reduction percentage of 60.77%. This amounts of TC gradually decreased by increasing the storage period to 2, 4 and 6 days storage. At the end of storage, TC content decreased to 20.63 mg/l00gm in the control and to 7.60 mg/l00gm in palm oil treatment.
(2) : Free Cholesterol Content:
In the fresh samples. FC content sharply decreased. Thus fresh control sample had 8.91 mg/l00gm decreased to 2.53 in palm oil treatment with a reduction percentage of 71.62%. Prolonging the storage period for 2, 4 and 6 days, FC contents gradually decreased in all samples. At the end of storage, FC contents decreased to 8.24 and 1.90 mg/ 100gm in control and palm oil samples, respectively.
(3) : Esterified Cholesterol Content:
EC content in fresh yoghurt samples strongly decreased after substituting milkfat, EC amount in fresh control sample was 12.49 mg/l00gm decreased to 5.87 mg/l00gm in treated sample with corresponding reduction percentage of 53.16%. Storing period for 2, 4 and 6 days resulted in a slight decrease in EC content. At the end of storage EC contents were 12.39 and 5.70 mg/100gm in control and palm oil samples, successively.
(4) : Aceta1dehyde Content:
The acetaldehyde amount was similar in fresh control and palm oil samples. It were 8.63 and 8.62 ppm, respectively. At the end of storage acetaldehyde amounts increased to 9.61 and 9.72 ppm in the control and palm oil samples, successively.
(5) : pH Va1ue :
pH values were similar in the fresh samples, values were 4.26 and 4.25 for fresh control and palm oil samples, respectively. Prolonging the storage period to 2, 4 and 6 days resulted in the decreasing of pH values in all samples. At the end of storage pH values were 4.06 and 4.04 in the control and palm oil samples, successively.
(6) : Titratable Acidity :
The acidity percentages in the fresh yoghurt samples were similar. It were 0.71 % in each fresh samples. When the samples were stored for 2, 4 and 6 days, the acidity values gradually increased in all samples. At the end of storage, acidity values developed to 0.85 and 0.87 in the control and palm oil, successively.
(7): Svneresis:
The best value of syneresis was observed in fresh palm oil -yoghurt samples. The values were 2.38 and 2.57% in palm oil and control san1ples, respectively. This values gradually increased by increasing the storage period in all samples. At the end of storage. they were 3.54 and 3.08% in control and palm oil - yoghurt samples. respectively.
(8) : Coagulum Strength :
This parameter decreased by the substitution of milkfat. In the fresh samples. coagulum strength was 65.06 gm/l00ml coagulum in control. It decreased to 47.48 gm/100ml in palm oil-yoghurt sample. During the storage period to 2. 4 and 6 days. this estimate gradually increased in all samples. At the end of storage. it were 69.12 and 52.06 gm/ l00ml coagulum in the control and palm oil -yoghurt samples. respectively.
(9) : Sensory Evaluation:
At fresh state. the control treatment had the highest total score than palm oil treatment. this was due to the variation of flavour scores. Approximately, the average values of appearance and body & texture were similar in both treatments.
Storing yoghurt for 2 days improved the averages of total scores in both treatments. Extending the storage period to 4 and 6 days decreased the total scores in both treatments. This reduction was the result of the raising of acidity in all.
|
| Publication year |
1998
|
| Pages |
PP. 164
|
| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى-الجيزة
|
| Availability number |
661
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| Country |
Egypt
|
| Author(s) from ARC |
|
AGROVOC
TERMS |
Cholesterol.
Milk fat.
Palm oils.
Yoghurt.
|
| Publication Type |
Master Thesis
|