Title of article
AMINO ACID AND FATTY ACID CONTENT OF YOGURT SUPPLEMENTED WITH WALNUT AND HAZELNUT PIECES
Author/Authors
Boycheva، S. نويسنده Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria , , Mihaylova، G. نويسنده Department of Milk and milk products, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2012
Pages
9
From page
17
To page
25
Abstract
Amino and fatty acid composition of cow’s milk yogurt with pieces of walnut (10%) and hazelnut
(10%) added were investigated. The total amount of amino acids in the yogurt with walnut pieces was
by 7.8% higher in comparison with raw milk and by 3.9% higher in comparison with natural yogurt.
The amount of unsaturated fatty acids in the yogurt with walnuts and hazelnuts was by 39% higher in
comparison with natural yogurt. The amount of polyunsaturated fatty acids in the yogurt with walnut
pieces was almost three times higher in comparison with control yogurt.
Journal title
Trakia Journal of Sciences
Serial Year
2012
Journal title
Trakia Journal of Sciences
Record number
691573
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