Fatty acid composition and cholesterol levels Of Set Type Yoghurts Produced From Camel (<i>Camelus Dramedarius</i>) Milk Enriched With Native Rice Flour
Keywords:Camel milk, yoghurt, Native Rice Flour, Fatty acid
Three different types of set type yoghurt were produced from camel (Camelus dramedarius) milk (CaM). The 1st yoghurt type (YSMP) was produced by adding 9% (w/v) skim milk powder (SMP) to camel milk, the 2nd yoghurt type (YNRF) was produced by adding 9% (w/v) native rice flour (NRF) (from Oryza sativa L. ssp. japonica) to the camel milk and the 3rd yoghurt type (YSMP+NRF) was produced by adding a 50/50 (w/v) SMP+NRF mixture to the camel milk. Samples were stored for 10 days at 4Â°CÂ±1. Fatty acid composition and cholesterol levels analyses were conducted at the 12th hour and 10th days of storage. Throughout the storage, short and medium chain fatty acids (SFA) decreased. Long chain fatty acids decreased in YSMP, but increased in other samples. MUFA and PUFA increased in YSMP+NRF, but decreased in YNRF. In YSMP, PUFA decreased, while MUFA increased. DHA, oleic acid, linoleic acid, MUFA, PUFA ratios increased in YSMP+NRF throughout the storage period. Cholesterol levels decreased in all samples throughout storage; the highest decrease was determined in YSMP+NRF (7.60%).
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