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

Maria Ayelén Vélez*, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

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 languageEnglish
JournalInternational Journal of Dairy Technology
Volume77
Issue3
Pages (from-to)862-873
Number of pages12
ISSN1364-727X
DOIs
Publication statusPublished - Aug 2024

Keywords

  • Check-all-that-apply analysis
  • Conjugated bonds
  • Dairy quality
  • Functional food

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