Effect of storage time on the fatty acid profile of kombucha fermented milk product
Kombucha fermented milk products are the new functional dairy products that are obtained by applying non-conventional starter culture-kombucha. The health aspect of fermented milk beverages depends on the fatty acid composition of milk fat, as one of the most important components of these products....
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2017
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Kémia, Tejtermék, Analitikai kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/56192 |
| Tartalmi kivonat: | Kombucha fermented milk products are the new functional dairy products that are obtained by applying non-conventional starter culture-kombucha. The health aspect of fermented milk beverages depends on the fatty acid composition of milk fat, as one of the most important components of these products. In this investigation kombucha fermented milk product was produced from milk with 2.8% milk fat using 10% (v/v) kombucha inoculums cultivated on black tea. Effect of storage time on fatty acid profile of kombucha fermented milk product was investigated. The fatty acid composition of kombucha fermented milk product was determined after production and during 7, 14 and 21 days of storage. Fatty acids analysis was performed by capillary gas chromatography - mass spectrometry after previous extraction of lipids and derivatization. The main fatty acids encountered in kombucha fermented milk product were: palmitic, oleic, stearic and myristic with mean contents of 32.63; 26.65; 11.11 and 10.80%, respectively. During 14 days of storage content of saturated fatty acids (SFA) slightly increased, while contents of monounsaturated (MUFA) and polyunsaturated fatty acids decreased (PUFA). However, after 21 days of storage the content of SFA, MUFA and PUFA in kombucha fermented milk product was very similar with those obtained after production of fermented beverage. Results showed that the storage time has not significant influence on the fatty acid profile of kombucha fermented milk product. |
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| Terjedelem/Fizikai jellemzők: | 215-219 |
| ISBN: | 978-963-306-563-1 |