Effects on Physicochemical Characteristics of Yoghurt and Ice Cream with Fatty Acid Modification and Cholesterol Removal

Physicochemical Characteristics of Yoghurt and Ice Cream

Authors

  • Muhammad Nadeem Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Rahman Ullah Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Muhammad Imran Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and Technology, Govt. College University, Faisalabad, Pakistan
  • Atta Muhammad Arif Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.58.1.2015.40.46

Keywords:

b-cyclodextrin, yoghurt, ice cream, fatty acid, a-tocopherol

Abstract

This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin. b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features.

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Published

2015-04-27

How to Cite

Nadeem, M., Ullah, R., Imran, M., & Arif, A. M. (2015). Effects on Physicochemical Characteristics of Yoghurt and Ice Cream with Fatty Acid Modification and Cholesterol Removal: Physicochemical Characteristics of Yoghurt and Ice Cream. Biological Sciences - PJSIR, 58(1), 40–46. https://doi.org/10.52763/PJSIR.BIOL.SCI.58.1.2015.40.46

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