EFFECT OF INULIN AND MALTODEXTRIN ADDITION ON CONJUGATED LINOLEIC ACID CONTENT OF KEFIRS


Özbey A., Dinç S. Ö. , Erinç Ö.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018, pp.281

  • Publication Type: Conference Paper / Summary Text
  • City: Girne
  • Country: Cyprus (Kktc)
  • Page Numbers: pp.281

Abstract

Kefir is an acidic, mildly alcoholic fermented milk product that has its origin in the Caucasian mountains. Many health benefits have been attributed to kefir. The metabolic substances produced during fermentation have proven neutraceutical activities. Kefir has important affirmative effects on health when consumed regularly. Some of the bacteria may produce different fatty acid profiles and functional fatty acids during the fermentation in dairy products by virtue of their metabolism. In this study productions of kefir were performed after 1-3% addition of maltodextrin and inulin. Kefir was produced from milk which has not additional maltodextrin and inulin as control. General chemical compound (dry matter analysis, determination of fatty acid, protein and ash) and conjugated linoleic acid (CLA) analysis were performed in raw milk before kefir production. CLA analyses of kefirs were performed on 0, 2, 7, 14 and 21 days of the storage. CLA contents were determined by a high-performance liquid chromatography (HPLC) method. This study showed that CLA increased by fermentation but maltodextrin and inulin addition didn’t affect CLA amount during the storage.