Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

Temiz H., TARAKÇI Z., YARILGAÇ T., DAĞ B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.71, sa.1, ss.264-268, 2018 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/1471-0307.12420
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.264-268
  • Anahtar Kelimeler: Yoghurt, Loquat fruit, Cherry laurel, Kiwi, Minerals, TRACE-ELEMENTS, GOAT MILK, SENSORY PROPERTIES, QUALITY
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

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 42.0-47.0mL/100g, 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/100g, 235.00-254.00 iron, 429.00-453.00 zinc and 70.45-122.90 copper as g/100g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).