Comparison of the quality probiotic yoghurt samples produced by bifidobacterium and lactobacillus starters by measuring the amount of butyric acid using gas chromatography
2013
Vaseji, N | Borazjani, M | Amiriniya, S | Mirhadi, A | Shokohzanganeh , M
Short-chain fatty acids in milk fat and related compounds have been found. Butyric acid contents of milk,has an important role in quality control of milk, yoghurt and the other dairy products. The purpose of this study was to investigate the changes in the amount of butyric acid probiotic yoghurt samples, during the date of consumption. Two types of probiotic yoghurt (with ABY1 and 211 starters) and a normal type of yoghurt, were prepared. Evaluation of these treatments at different periods of storage(1, 2, 10 and 20th days of storage) were carried out in two replication.Butyric acid was extracted by Hexane solvent , then making its derivative with methanolic sodium hydroxide solution 10%. The statistical analysis using ANOVA and Duncan test was performed. The results showed that the amount of butyric acid differences between the first day with other days is significant ,but between the early days of the second, tenth and twentieth did not differ. In other words the amount of butyric acid decreased significantly after the second day of the first day. The other hand the amount of butyric acid in ABY1 samples (0.2%) the first day of 211 samples (0.17%) and both to control (0.07%) had more butyric acid, such that the rate of second day decreases, but in different samples ,the process of reduction, is not parallel.
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