Fatty acid composition and cholesterol levels Of Set Type Yoghurts Produced From Camel (<i>Camelus Dramedarius</i>) Milk Enriched With Native Rice Flour

Authors

  • Nazan Kavas EGE UNIVERSITY
  • Gökhan Kavas EGE UNIVERSITY

Keywords:

Camel milk, yoghurt, Native Rice Flour, Fatty acid

Abstract

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 4°C±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%).

References

Shirai K, Guerrero I, Huerta S, Saucedo G, Castillo A, Gonzalez R.O, Hall GM. ( 2001). Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enzyme Microb Technol., 28: 446–452.

Tamime AY, Robinson RK. (2007). Tamime and Robinson's Yoghurt Science and Technolo. Woodhead Publishing, ISBN: 978-1-84569-213-1.808.

Lucey JA. (2004).Cultured dairy products: an overview of their gelation and texture properties. In. J. Dairy Techn., 57: 2-3.

Vuyst L. (2000). Technology Aspects Related to the Application of Functional Starter Cultures. Food Technolo Biotech, 38 (2): 105–112.

El-Hatmi H, Girardet JM, Gaillard JL, Yahyaoui MH, Attia H. ( 2007). Characterisation of whey proteins of camel (Camelus dromedarius) milk and colostrum. Small Ruminant Research, 70: 267–271.

Shabo Y, Barzel R, Margoulis M, Yagil R. (2005). Camel milk for food allergies in children. Immunology and Allergy, 7: 796–798.

El-Agamy EI, Nawar N. (2000). Nutritive and immunological values of camel milk: A comparative study with milk of other species. In: Proc. 2nd International Camelid Conference, Agroecons, Camelid Farm, Almaty, Kazakhstan

Hamad EM, Abdel-Rahim EA, Romeih EA. (2011). Beneficial Effect of Camel milk Liver and kidneys function in diabetic sprague-dawles rats. International Journal of Dairy Science, 6 (3): 190-197.

El-Agamy EI, Ruppanner R, Ismail A, Champagene CP, Assaf R. (1992).Antimicrobial and antiviral activity of camel milk protective proteins. Journal of Dairy Research, 59: 169-175

Afifi MEM. (2010). Effect of Camel’s Milk on Cisplatin-Induced Nephrotoxicity in Swiss Albino Mice. American Journal of Biochemistry and Biotechnology, 6 (2): 141-147.

Laila Y, Ayadhi AL, Elamin NE. Camel Milk as a Potential Therapy as an Antioxidant in Autism Spectrum Disorder (ASD). ( 2013). Evidence Based Complementary and Alternative Medicine,, 8: 11-17.

Agrawal RP, Kochar DK, Sahani MS, Tuteja FC, Ghrui SK.(2004). Hypoglycaemic activity of camel milk in streptozotocin induced diabetic rats. International Journal of Diabetes Developing Countries, 24: 47-49.

Salih MM, Hamid OIA. (2013). Effect of Fortifying Camel’s Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt. Advance Journal of Food Science and Technology, 5(6): 765-770.

Attia H, Kherouatou N, Dhouib A. (2001). Dromedary milk lactic acid fermentation: microbiological and rheological characteristics. Journal of Industrial Microbiology and Biotechnology, 26(5): 263-270.

Al-Otaibi MM, El-Demerdash H. (2013). Nutritive value and characterization properties of fermented camel milk fortified with some date palm products chemical, bacteriological and sensory properties. Int. J. Nutr. Food Sci., 2(4): 174-180.

Muliro PS, Shalo PL, Kutima PM. (2013).Optimization of camel milk coagulum formation and consumer preference. African J. Food Sci. Tech., 4(8): 176-181.

Shori AB, Baba AS, Misran M, Tan HW. ( 2013).Enrichment of yogurt made from camel milk with Allium sativum and Cinnamomum verum: Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties. Camel-International Journal of Veterinary Science, 1(1): 51-63.

Hashim IB, Khalil AH, Habib H. ( 2008).Quality and acceptability of a set-type yogurt made from camel milk. Journal of Dairy Science, 92(3): 857–862 .

Singh N, Sandhu KS, Kaur M. (2005). Physicochemical properties ıncluding granular morphology, amylose content, swelling and solubility, thermal and pasting properties of starches from normal, waxy, high amylose and sugary corn. Progress in Food Biopolymer Research, 1: 44-54 .

Tester RF, Karkalas J, Qi X. (2004). Starch structure and digestibility Enzyme-Substrate relationship. World’s Poultry Science Journal, 60: 186-195.

Dipti SS, Hossain ST, Bari MN, Kabir KA. (2002). Physicochemical and Cooking Properties of Some Fine Rice Varieties. Pakistan Journal of Nutrition, 1 (4): 188-190.

Singh V, Okadome H, Toyoshima H, Isobe S, Ohtsubo K. (2000). Thermal of physicochemical properties of rice grain, flour and starch. Journal of Agriculture and Food Chemistry, 48: 2639-2647.

Lawal OS, Lapasin R, Bellich B, Olayiwola TO, Cesaro A, Yoshimura M, Nishinari K. (2011). Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocolloids, 25 (7): 1785-1792.

Schmidt KA, Herald TJ, Khatib KA. (2001). Modıfıed Wheat Starches Used As Stabılızers In Set-Style Yogurt. Journal of Food Quality, 24: 421-434.

Odenigbo AM, Ngadi M, Ejebe C, Nwankpa C, Danbaba N, Ndindeng S, Manfu J. (2013). Study on the gelatinization properties and amylose content of rice varieties from Nigeria and Cameroun. International Journal of Nutrition and Food Sciences, 2(4): 181-186.

International Standard (ISO 11870) (IDF 152:2009). (2009). Milk and milk products- Determination of fat content-General guidance on the use of butyrometric methods.

AOCS (2009). AOCS Official Method Ce 2-66. Preparation of Methyl Esters of Fatty Acids

Ossa EM, De La Huber W, Molero A, Pereyra C. (1995). Determination of cholesterol in milk fat by supercritical fluid chromatography. Journal of Chromatography A, 715: 333-336.

Chilliard Y, Ferlay A, Mansbridge RM, Doreau M. (2000). Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids. Ann Zootech, 49: 181–205.

Konuspayeva G, Lemarie E, Faye B, Loiseau G, Montet D. (2008). Fatty acid and cholesterol composition of camel’s (Camelus bactrianus, Camelus dromedarius and hybrids) milk in Kazakhstan. Dairy Science Technology, 88: 327–340.

Goudjil H, Torrado S, Fontecha J, Martinez-Castro I, Fraga J, Juarez M. (2003). Composition of cholesterol and its precursor in ovine milk. Lait, 83: 153–160.

Alabdulkarim B. (2012). Effect of Camel Milk on Blood Glucose, Cholesterol, Triglyceride and Liver Enzymes Activities in Female Albino Rats. World Applied Sciences Journal, 17 (11): 1394-1397.

Plessas S, Bosnea L, Alexopoulos A, Bezirtzoglou E. ( 2012). Potential effects of probiotics in cheese and yogurt production. Engineering in Life Sciences, 12 (4): 433–440.

Downloads

Published

2015-12-11

How to Cite

Kavas, N., & Kavas, G. (2015). Fatty acid composition and cholesterol levels Of Set Type Yoghurts Produced From Camel (<i>Camelus Dramedarius</i>) Milk Enriched With Native Rice Flour. Asian Journal of Agriculture and Food Sciences, 3(6). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/3361