Učinak različitih metoda standardizacije suhe tvari na mineralni sastav jogurta

Autor: Serpil Kilic, Firuze Ergin, Ahmet Küçükçetin, Murat Kilic
Rok vydání: 2021
Předmět:
Zdroj: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 71
Issue 2
Mljekarstvo, Vol 71, Iss 2, Pp 103-111 (2021)
ISSN: 1846-4025
0026-704X
DOI: 10.15567/mljekarstvo.2021.0203
Popis: Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K and Mg) and micro (As, Cd, Co, Fe, Mn, Ni, Pb, Se, V and Zn) mineral contents of total solids-standardized yoghurts with four different methods by following: (1) Addition of skim milk powder to milk, (2) Concentration of yoghurt milk by vacuum evaporation, (3) Concentration of yoghurt curd in a cloth bag and (4) Concentration of yoghurt curd by mechanical centrifugation. The highest content of the macro minerals was in the yoghurt produced with method 1, while the highest content of most of the micro minerals was in the yoghurt produced with method 4. The results of this study showed that the mineral content of yoghurt could be modified by the method used in the manufacture of yoghurt to standardize total solids content.
Jogurt je dobar prehrambeni izvor makro i mikro elemenata. Međutim, udio mineralnih tvari u jogurtu može varirati ovisno o tehnološkoj obradi koja se koristi pri njegovoj proizvodnji. U skladu s tim, cilj ove studije bio je usporediti sadržaj nekih makro (Ca, K i Mg) i mikro (As, Cd, Co, Fe, Mn, Ni, Pb, Se, V i Zn) elemenata u suhoj tvari jogurta standardiziranom primjenom sljedeće četiri metode: (1) dodavanjem obranog mlijeka u prahu; (2) koncentriranjem mlijeka uparivanjem u vakuumu; (3) koncentriranjem koaguluma jogurta u sirarskoj vreći; i (4) koncentriranjem koaguluma jogurta mehaničkim centrifugiranjem. Najveći sadržaj makro elemenata utvrđen je u jogurtu proizvedenom metodom 1, dok je najveći sadržaj većine mikro elemenata utvrđen u jogurtu proizvedenom metodom 4. Rezultati ove studije pokazali su da se sadržaj mineralnih tvari u jogurtu može podešavati primjenom različitih metoda standardizacije suhe tvari.
Databáze: OpenAIRE
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