Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

TY - JOUR

T1 - Conjugated linoleic acid-enriched yoghurts development through homogenization

T2 - Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

AU - Vélez, Maria Ayelén

AU - Wolf, Verónica

AU - Zeiter, Agustín

AU - Caballero, María Soledad

AU - Spotti, María Julia

AU - Cuffia, Facundo

AU - Perotti, María Cristina

N1 - Publisher Copyright: © 2024 Society of Dairy Technology.

PY - 2024/8

Y1 - 2024/8

N2 - Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

AB - Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

KW - Check-all-that-apply analysis

KW - Conjugated bonds

KW - Dairy quality

KW - Functional food

UR - http://www.scopus.com/inward/record.url?scp=85190293637&partnerID=8YFLogxK

U2 - 10.1111/1471-0307.13068

DO - 10.1111/1471-0307.13068

M3 - Journal article

AN - SCOPUS:85190293637

SN - 1364-727X

VL - 77

SP - 862

EP - 873

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 3

ER -