Effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yoghurt | Zendy

Faihst ToniJone | Zendy; Myburgh Jacobus | Zendy; Bothma Carina | Zendy; Hugo Celia | Zendy; Hugo Arno | Zendy

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Effect of conjugated linoleic acid supplementation on the microbial, physical, chemical and sensory properties of yoghurt

Author(s) -

Faihst ToniJone,

Myburgh Jacobus,

Bothma Carina,

Hugo Celia,

Hugo Arno

Publication year - 2017

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12325

Subject(s) - conjugated linoleic acid , food science , chemistry , linoleic acid , lactic acid , fatty acid , bacteria , biochemistry , biology , genetics

The aim of this study was to determine the effect of synthetic conjugated linoleic acid ( CLA ) supplementation on the quality of yoghurt. Yoghurt was prepared by adding CLA to create yoghurt with 0%, 25%, 50% and 100% w/w of the recommended dietary allowance for CLA . CLA inclusion had no effect on the viability of the yoghurt lactic acid bacteria. Physical properties such as viscosity and pH increased with increased CLA levels. CLA inclusion had a significant effect on the fatty acid composition of the yoghurt. Yoghurts from all four treatments were found acceptable by a consumer panel.

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