Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 2
Written by Silviya IVANOVA, Tsonka ODJAKOVA
Natural sources of trans isomers of fatty acids are primarily the milk fat and other fats from animal origin. The study was conducted with yogurt containing 2, 3 and 4.5% for the determination of biologically active and trans fatty acids and qualitative assessment of the fat fraction. Yogurt with 4.5% fat have a highest content of saturated fatty acids SFA- 3.13 g/100 g product, monounsaturated fatty acids MUFA- 1.18 g/100 g product, polyunsaturated fatty acids PUFA- 0.15 g/100 g product, oleic- 0.98 g/100 g product, linoleic-0.08 g/100 g product, trans fatty acids- 0.14 g/100 g product, conjugated linoleic acid CLA- 0.03 g/100 g product as long as 2% yogurt is the poor of biologically active fatty acids- oleic acid- 0.43 g/100 g product, linoleic- 0.04 g/100 g product, trans fatty acids- 0.09 g/100 g product, CLA-0.01 g/100 g product. Lipid preventive score, index of atherogenicity and thrombogenicity is highest at 4.5% yogurt- 9.50 g/100 g product, 3.02 and 2.82. The analyzed yoghurts are characterized as a food product with a low content of trans fatty acids- 0.06 to 0.14 g/100 g product and a low content of saturated fatty acids in the yogurt with 2% fat- 1.45.
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