TY  - JOUR
TI  - Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt
AB  - 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%.
AU  - TÜRKMEN, Nazlı
AU  - ŞENEL, Ebru
AU  - AKAL, H. Ceren
DO  - 10.17094/ataunivbd.538769
PY  - 2019
JO  - Atatürk Üniversitesi Veteriner Bilimleri Dergisi
VL  - 14
IS  - 2
SN  - 1306-6137
SP  - 142
EP  - 150
DB  - TRDizin
UR  - http://search/yayin/detay/372202
ER  -