Fatty acid composition of yogurt supplemented with walnut extract
2011
Bojcheva, S., Trakia University, Stara Zagora (Bulgaria) | Naydenova, N., Trakia University, Stara Zagora (Bulgaria) | Mihaylova, G., Trakia University, Stara Zagora (Bulgaria) | Dimitrov, T., Trakia University, Stara Zagora (Bulgaria) | Pavlov, D., Trakia University, Stara Zagora (Bulgaria)
The present study aimed to monitor the changes in fatty acid composition of yogurt supplemented with ground walnut extract and stored over 10 days. Fatty acid content of raw and pasteurized milk, of 24-hour yogurt and 10-day yogurt stored at 4oC was assayed. Total saturated fatty acid content of experimental samples of milk was lower while that of unsaturated fatty acids was higher as compared...
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Эту запись предоставил Institute of Agricultural Economics