Characterisation of fatty acid composition in milk-based kombucha products
2011
Kravić, S., Faculty of Technology, Novi Sad (Serbia) | Suturović, Z., Faculty of Technology, Novi Sad (Serbia) | Brezo, T., Faculty of Technology, Novi Sad (Serbia) | Karišik-Đurović, A., Faculty of Technology, Novi Sad (Serbia) | Vitas, J., Faculty of Technology, Novi Sad (Serbia) | Malbaša, R., Faculty of Technology, Novi Sad (Serbia) | Švarc-Gajić, J., Faculty of Technology, Novi Sad (Serbia) | Stojanović, Z., Faculty of Technology, Novi Sad (Serbia)
Dairy products obtained by the fermentation of cows milk with kombucha cultivated on winter savory, peppermint, stinging nettle and wild thyme tea, respectively were studied to characterize fatty acid composition using combination of gas chromatography and mass spectrometry. Predominant fatty acid in milk-based kombucha products were palmitic, followed by oleic, myristic and stearic acid, which together accounted for around 73% of total fatty acids. Milk-based kombucha products showed lower content of saturated fatty acid and higher content of mono and polyunsaturated fatty acids compared to control milk. Obtained results demonstrate that milk-based kombucha products probably have a more-health-promoting fatty acid composition. These products offering potential health benefit which is potentially very interesting for further investigations.
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