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Kermanshahi roghan and yoghurt: Comparison of fatty acid profiles and lipid qualities
Author(s) -
Chalabi Maryam,
Bahrami Gholamreza,
Mostafaie Ali
Publication year - 2018
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 - 10.1111/1471-0307.12541
Subject(s) - food science , polyunsaturated fatty acid , fatty acid , chemistry , saturated fatty acid , long chain fatty acid , fermentation , biochemistry
The aim of the study was to compare the fatty acid composition and lipid quality of roghan with that of yoghurt in order to obtain information about their fat nutritional quality. Our findings showed that, after fermentation, roghan short‐chain fatty acid levels increased compared with milk and yoghurt. Saturated fatty acid levels in roghan and yoghurt decreased, while unsaturated fatty acids in both products increased compared with milk. The atherogenic and thrombogenic indices of both products were lower than those for milk. The roghan omega‐6/omega‐3 and monounsaturated fatty acid to polyunsaturated fatty acid ratios were lower than those of yoghurt. There was no difference between the polyunsaturated to saturated fatty acid ratios of the two products. Collectively, our study suggests that roghan is a product with an appropriate lipid quality index.