AMINO ACID AND FATTY ACID CONTENT OF YOGURT SUPPLEMENTED WITH WALNUT AND HAZELNUT PIECES
2012
Bojcheva, S., Thracian University, Stara Zagora (Bulgaria) | Mikhajlova, G., Thracian University, Stara Zagora (Bulgaria) | Najdenova, N., Thracian University, Stara Zagora (Bulgaria) | Dimitrov, T., Thracian University, Stara Zagora (Bulgaria)
Amino and fatty acid composition of cows milk yogurt with pieces of walnut (10%) and hazelnut (10%) added were investigated. The total amount of amino acids in the yogurt with walnut pieces was by 7.8% higher in comparison with raw milk and by 3.9% higher in comparison with natural yogurt. The amount of unsaturated fatty acids in the yogurt with walnuts and hazelnuts was by 39% higher in comparison with natural yogurt. The amount of polyunsaturated fatty acids in the yogurt with walnut pieces was almost three times higher in comparison with control yogurt.
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Эту запись предоставил Institute of Agricultural Economics