Karakterizacija i nutritivna ocjena tradicionalnih mliječnih proizvoda s područja Zlatibora u Republici Srbiji
| Autor: | Saša Janković, Tina Lešić, Jelana Nedeljković-Trailović, Dragan Milićević, Danijela Vranić, Jelka Pleadin, Greta Krešić |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
2. Zero hunger
General Veterinary business.industry Raw milk food and beverages raw milk cheese and kajmak nutritional assessment traditional recipes Zlatibor region tradicionalna receptura Nutritional assessment Biotechnology sirovo mlijeko područje Zlatibora Geography hranjiva vrijednost Cheese and kajmak sir i kajmak Traditional recipes lipids (amino acids peptides and proteins) business |
| Zdroj: | Veterinarska Stanica |
| Popis: | The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June-September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin. Cilj ovog istraživanja bio je ustvrditi nutritivna svojstva sirovog mlijeka, sira i kajmaka proizvedenih po tradicionalnim recepturama podrijetlom s područja Zlatibora u Republici Srbiji. U tu su svrhu nakon tri uzorkovanja u razdoblju od lipnja do rujna 2019. ispitivani: kemijski sastav, minerali, profil masnih kiselina (MK), indeksi kvalitete lipida, prehrambeni unos zasićenih masnih kiselina (ZMK), kolesterola, soli i natrija. Sirovo mlijeko, sir i kajmak su se značajno razlikovali (P0,05) među proizvodima. Među MK ustvrđena je konjugirana linolna kiselina (KLK), sa srednjim vrijednostima ukupnih MK u rasponu od 0,16 % u sirovom mlijeku i kajmaku do 0,31 % u siru. U analiziranim proizvodima za indekse kvalitete lipida nisu određene preporučene vrijednosti. Unatoč visokom udjelu natrija, analizirani mliječni proizvodi mogu se smatrati dragocjenim izvorima kalcija, kroma, cinka i selena. Potreban je nastavak budućih istraživanja modifikacije ovih proizvoda s ciljem optimizacije njihove hranjive vrijednosti i zaštite oznakom izvornosti. |
| Databáze: | OpenAIRE |
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