VARIABLES AFFECTING CONJUGATED LINOLEIC ACID PRODUCTION PROCESS IN PROBIOTIC YOGURT BY THE TAGUCHI METHOD

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ROUHI P.; NIKOUPOUR H.; VASHEGHANI FARAAHANI E.; KHOSRAVI DARANI KIANOUSH

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2008 | Volume:2 | Issue:4 Page(s): 49-57

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Title

VARIABLES AFFECTING CONJUGATED LINOLEIC ACID PRODUCTION PROCESS IN PROBIOTIC YOGURT BY THE TAGUCHI METHOD

Author(s)

ROUHI P. | NIKOUPOUR H. | VASHEGHANI FARAAHANI E. | KHOSRAVI DARANI KIANOUSH | Issue Writer Certificate

Keywords

PROBIOTIC YOGURT‚ CONJUGATED LINOLEIC ACID‚ L. ACIDOPHILUSQ4

B. LACTISQ3

Abstract

Background and Objectives: Conjugated linoleic acid (CLA) is a unique fatty acid naturally found in milk fat. Beneficial properties of CLA include its antioxidant‚ anti-carcinogenic‚ immune-system regulation‚ anti-hypertensive‚ cholesterol-reducing and anti-diabetic effects. On the other hand, probiotic yoghurt also has many health-promoting properties and is highly accepted and consumed by the people. The aim of this study was to determine effect of different processing variables on the CLA content of probiotic yoghurt.Material and Methods: The effect of the following variables, at 2 levels, on the CLA content of probioltic yogurt prepared with L. acidophilus, B. LACTIS, and traditional yoghurt starters was determined: the amount of non-fat dry milk added to the whole milk, the amount and the time of adding safflower oil‚ and the time and temperature of incubation.Results: The highest CLA content was obtained as a result of adding non-fat dry milk (2%) and safflower oil addition when at pH value of 6.0‚ at an incubation temperature of 37oC and termination of incubation at pH value of 4.8.Conclusion: On the basis of the findings, it can be concluded that at the optimized conditions the CLA content in the probiotic yoghurt increased by 32.2% from an average of 7.07 mg/g in the non-treated (control) yoghurt to 9.23 mg/g fat in the probiotic yoghurt containing safflower oil.

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APA: Copy

ROUHI, P., NIKOUPOUR, H., VASHEGHANI FARAAHANI, E., & KHOSRAVI DARANI, KIANOUSH. (2008). VARIABLES AFFECTING CONJUGATED LINOLEIC ACID PRODUCTION PROCESS IN PROBIOTIC YOGURT BY THE TAGUCHI METHOD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 2(4), 49-57. SID. https://sid.ir/paper/121467/en

Vancouver: Copy

ROUHI P., NIKOUPOUR H., VASHEGHANI FARAAHANI E., KHOSRAVI DARANI KIANOUSH. VARIABLES AFFECTING CONJUGATED LINOLEIC ACID PRODUCTION PROCESS IN PROBIOTIC YOGURT BY THE TAGUCHI METHOD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2008;2(4):49-57. Available from: https://sid.ir/paper/121467/en

IEEE: Copy

P. ROUHI, H. NIKOUPOUR, E. VASHEGHANI FARAAHANI, and KIANOUSH KHOSRAVI DARANI, “VARIABLES AFFECTING CONJUGATED LINOLEIC ACID PRODUCTION PROCESS IN PROBIOTIC YOGURT BY THE TAGUCHI METHOD,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 2, no. 4, pp. 49–57, 2008, [Online]. Available: https://sid.ir/paper/121467/en

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