Abstract
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.
Original language | English |
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Journal | International Journal of Dairy Technology |
Volume | 77 |
Issue | 3 |
Pages (from-to) | 862-873 |
Number of pages | 12 |
ISSN | 1364-727X |
DOIs | |
Publication status | Published - Aug 2024 |
Keywords
- Check-all-that-apply analysis
- Conjugated bonds
- Dairy quality
- Functional food