Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt

TÜRKMEN, Nazlı; ŞENEL, Ebru; AKAL, H. Ceren

doi:10.17094/ataunivbd.538769

Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt

Nazlı TÜRKMEN, (Ankara Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Ankara, Türkiye)

Ebru ŞENEL, (Ankara Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Ankara, Türkiye)

H. Ceren AKAL (Ankara Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Ankara, Türkiye)

Atatürk Üniversitesi Veteriner Bilimleri Dergisi

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Yıl: 2019 Cilt: 14 Sayı: 2 Sayfa Aralığı: 142 - 150 Metin Dili: İngilizce DOI: 10.17094/ataunivbd.538769 İndeks Tarihi: 02-11-2020

Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt

Öz:

Omega-3 fatty acids (α-linolenic acid-ALA, eicosapentaenoic acid-EPA and decosahexaenoic acid-DHA) are essentialfor humans. Especially EPA and DHA reduce the risk of death related with cardiovascular diseases, prevent many otherdiseases and fortify the immune system. Sufficent EPA and DHA can be intaken by consuming only seafood. According to theWorld Health Organization, the required EPA+DHA is 0.3-0.5 g/day for healthy people. But people having cardiovasculardiseases should consume 1 g/day EPA+DHA according to the American Heart Association. The requirement of Omega-3 fattyacids is 650 mg per day in pregnancy and at least 300 mg should be DHA. In this study, it was aimed to enrich the productwith Omega-3 by using odourless fish oil at different rates (0.3%, 0.5% and 1.0%) in the production of blackberry yoghurt. pH,titratable acidity values, fat, total dry matter and lactic acid contents, acid and peroxide values, viscosity and sensoryproperties of the samples were investigated. According to the results, there was no significant difference in physical andchemical properties of the fruit yoghurt except peroxide values (P>0.01). In sensory analysis, blackberry fruit yoghurt sampleshaving 0.3% and 0.5% odourless fish oil were ranked as acceptable by the panelists. The daily requirement of EPA+DHA canbe supplied by consuming approximately 250 g of the sample containing 0.3% of odourless fish oil and approximately 150 gof the sample containing 0.5%.

Anahtar Kelime:

Kokusuz Balık Yağı Kullanımının Böğürtlenli Yoğurdun Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi

Öz:

Omega-3 yağ asitleri (α-linolenik asit-ALA, eikozapentaenoik asit-EPA ve dekosaheksaenoik asit-DHA) insanlar için esansiyeldir. Özellikle EPA ve DHA, kardiyovasküler hastalıklarla ilgili ölüm riskini azaltmakta, diğer birçok hastalığı önlemekte ve bağışıklık sistemini güçlendirmektedir. Yeterli EPA ve/veya DHA sadece deniz ürünleri tüketimi ile karşılanabilmektedir. Dünya Sağlık Örgütü'ne göre, sağlıklı insanlar için gerekli EPA+DHA 0.3-0.5 g/gün'dür. Ancak kardiyovasküler hastalıkları olan insanlar, Amerikan Kalp Derneği'ne göre 1 g/gün EPA+DHA tüketmelidir. Omega-3 yağ asitleri gereksinimi gebelikte ise günde 650 mg’dır ve bunun en az 300 mg’ının DHA olması gerektiği belirtilmektedir. Bu araştırmada, böğürtlenli yoğurt üretiminde farklı oranlarda (%0.3, %0.5 ve %1.0) kokusuz balık yağı kullanılarak, ürünün Omega-3 bakımından zenginleştirilmesi hedeflenmiştir. Örneklerin pH, titrasyon asitliği değerleri, yağ, kurumadde ve laktik asit içerikleri, asit ve peroksit değerleri, viskozitesi ve duyusal özellikleri araştırılmıştır. Elde edilen sonuçlara göre, örneklerin fiziksel ve kimyasal özelliklerinde peroksit değerleri dışında istatistiksel olarak anlamlı fark bulunamamıştır (P>0.01). Duyusal analiz sonuçlarına göre, %0.3 ve %0.5 kokusuz balık yağı bulunan böğürtlen meyveli yoğurt örnekleri panelistler tarafından kabul edilebilir olarak nitelendirilmiştir. Kokusuz balık yağını %0.3 oranında içeren örnekten yaklaşık 250 g, %0.5 oranında içeren örnekten ise yaklaşık 150 g tüketilmesi ile günlük EPA+DHA ihtiyacının karşılanması mümkündür.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TÜRKMEN N, ŞENEL E, AKAL H (2019). Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. , 142 - 150. 10.17094/ataunivbd.538769
Chicago	TÜRKMEN Nazlı,ŞENEL Ebru,AKAL H. Ceren Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. (2019): 142 - 150. 10.17094/ataunivbd.538769
MLA	TÜRKMEN Nazlı,ŞENEL Ebru,AKAL H. Ceren Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. , 2019, ss.142 - 150. 10.17094/ataunivbd.538769
AMA	TÜRKMEN N,ŞENEL E,AKAL H Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. . 2019; 142 - 150. 10.17094/ataunivbd.538769
Vancouver	TÜRKMEN N,ŞENEL E,AKAL H Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. . 2019; 142 - 150. 10.17094/ataunivbd.538769
IEEE	TÜRKMEN N,ŞENEL E,AKAL H "Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt." , ss.142 - 150, 2019. 10.17094/ataunivbd.538769
ISNAD	TÜRKMEN, Nazlı vd. "Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt". (2019), 142-150. https://doi.org/10.17094/ataunivbd.538769

APA	TÜRKMEN N, ŞENEL E, AKAL H (2019). Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14(2), 142 - 150. 10.17094/ataunivbd.538769
Chicago	TÜRKMEN Nazlı,ŞENEL Ebru,AKAL H. Ceren Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14, no.2 (2019): 142 - 150. 10.17094/ataunivbd.538769
MLA	TÜRKMEN Nazlı,ŞENEL Ebru,AKAL H. Ceren Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol.14, no.2, 2019, ss.142 - 150. 10.17094/ataunivbd.538769
AMA	TÜRKMEN N,ŞENEL E,AKAL H Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2019; 14(2): 142 - 150. 10.17094/ataunivbd.538769
Vancouver	TÜRKMEN N,ŞENEL E,AKAL H Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2019; 14(2): 142 - 150. 10.17094/ataunivbd.538769
IEEE	TÜRKMEN N,ŞENEL E,AKAL H "Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt." Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 14, ss.142 - 150, 2019. 10.17094/ataunivbd.538769
ISNAD	TÜRKMEN, Nazlı vd. "Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt". Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14/2 (2019), 142-150. https://doi.org/10.17094/ataunivbd.538769