Nutritional properties of yoghurts with amaranthus seeds and oat grains additives
Sady, M.E-mail:[email protected] | Grega, T. | Walczycka, M.(Krakow Agricultural University (Poland). Dept. of Animal Products Technology)
The aim of this study was to estimate the influence of kind and form of additive to yoghurts production on yoghurts chemical composition and nutritive value. The amaranthus seeds and oat grains were added to estimated yoghurt. Yoghurts were produced by direct vat method from 11.5 percent solids non-fat basis normalized milk. The starter YC-380 Chr. Hansen was used. After incubation yoghurts were stirred and 3 percent of amaranthus seeds or oat grains were added. The subsequent forms of additives were used: whole, grounded and extruded amaranthus seeds and whole and grounded oat grains. Obtained yoghurts were estimated for solids content, total protein content, fat content, lactose level, carbohydrates level, starch and dietary fibre content. Also the amino acid protein's composition, fatty acids profile of yoghurts and phosphorus, calcium, magnesium, potassium, manganese, cooper, zinc and iron levels were estimated. All yoghurt types had the high biological protein levels in comparison to standard protein FAO/WHO (1991). Yoghurts with amaranthus seeds and oat grains additives were characterized by higher levels of mono- and poly-unsaturated fatty acids, and by lower levels of saturated fatty acids. Also the levels of minerals (especially of magnesium, zinc, cooper, manganase and iron) were higher in comparison of yoghurts without additives (control group)
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