Influence of kombucha inoculum on the fatty acid composition of fermented milk products
2011
Brezo, T.Ž. | Kravić, S.Ž., Faculty of Technology, Novi Sad (Serbia) | Suturović, Z.J., Faculty of Technology, Novi Sad (Serbia) | Karišik-Đurović, A.D. | Vitas, J.S., Faculty of Technology, Novi Sad (Serbia) | Malbaša, R.V., Faculty of Technology, Novi Sad (Serbia) | Milanović, S.D., Faculty of Technology, Novi Sad (Serbia)
Dairy products obtained by the fermentation of cow's milk with kombucha cultivated on stinging nettle and peppermint tea at two different fermentation temperatures were studied in order to investigate influence of inoculum on fatty acid composition. Analysis of fatty acid methyl esters was performed by gas chromatography. The saturated, mono and polyunsaturated fatty acid contents were within the ranges of 62.86-70.42, 27.85-32.62 and 1.56-4.25% of total fatty acids, respecttively. Among all investigated samples, milk fermented at temperature of 43 deg C with kombucha cultivated on stinging nettle tea showed the most desirable fatty acid composition with the lowest saturated fatty acid and the highest mono and polyunsaturated fatty acid contents.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library