Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products
2011
Malbaša, R.V., Faculty of Technology, Novi Sad (Serbia) | Vitas, J.S., Faculty of Technology, Novi Sad (Serbia) | Lončar, E.S., Faculty of Technology, Novi Sad (Serbia) | Kravić, S.Ž., Faculty of Technology, Novi Sad (Serbia)
The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v) kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40 deg C and 43 deg C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermen-tation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Pre-dominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.
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