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

Year 2019, Volume: 14 Issue: 2, 142 - 150, 25.10.2019

Nazli Turkmen Ebru Senel Ceren Akal

Abstract

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.

Keywords

Balık yağı, DHA, EPA, Meyveli yoğurt, Omega-3 yağ asitleri

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

Abstract

Omega-3 fatty acids (α-linolenic acid-ALA, eicosapentaenoic acid-EPA and decosahexaenoic acid-DHA) are essential for humans. Especially EPA and DHA reduce the risk of death related with cardiovascular diseases, prevent many other diseases and fortify the immune system. Sufficent EPA and DHA can be intaken by consuming only seafood. According to the World Health Organization, the required EPA+DHA is 0.3-0.5 g/day for healthy people. But people having cardiovascular diseases should consume 1 g/day EPA+DHA according to the American Heart Association. The requirement of Omega-3 fatty acids is 650 mg per day in pregnancy and at least 300 mg should be DHA. In this study, it was aimed to enrich the product with 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 sensory properties of the samples were investigated. According to the results, there was no significant difference in physical and chemical properties of the fruit yoghurt except peroxide values (P>0.01). In sensory analysis, blackberry fruit yoghurt samples having 0.3% and 0.5% odourless fish oil were ranked as acceptable by the panelists. The daily requirement of EPA+DHA can be supplied by consuming approximately 250 g of the sample containing 0.3% of odourless fish oil and approximately 150 g of the sample containing 0.5%.

Keywords

DHA, EPA, fish oil, fruit yoghurt, omega-3 fatty acids

References

• 1. Simopoulos AP., 2016. An increase in the Omega-6/Omega-3 fatty acid ratio increases the risk for obesity. Nutrients, 8, 1-17. 2. Laye S., Nadjar A., Joffre C., Bazinet RP., 2018. Anti-Inflammatory effects of Omega-3 fatty acids in the brain: Physiological mechanisms and relevance to pharmacology. Pharmacol Rev, 70, 12-38. 3. Hooper C., De Souto Barreto P., Pahor M., Weiner M., Vellas B., 2018. The relationship of Omega 3 polyunsaturated fatty acids in red blood cell membranes with cognitive function and brain structure: A review focussed on Alzheimer’s disease. J Prev Alz Dis, 5, 78-84. 4. Eltweri AM., Thomas AL., Metcalfe M., Calder PC., Dennison AR., Bowrey DJ., 2017. Potential applications of fish oils rich in omega-3 polyunsaturated fatty acids in the management of gastrointestinal cancer. Clin Nutr, 36, 65-78. 5. Rhee JJ., Kim E., Buring JE., Kurth T., 2017. Fish consumption, Omega-3 fatty acids, and risk of cardiovascular disease. Am J Prev Med, 52, 10-19. 6. Abdelhamid AS., Brown TJ., Brainard JS., Biswas P., Thorpe GC., Moore HJ., Deane KHO., AlAbdulghafoor FK., Summerbell CD., Worthington HV., Song F., Hooper L., 2018. Omega‐3 fatty acids for the primary and secondary prevention of cardiovascular disease. Cochrane Database Syst Rev, 11, CD003177. 7. Kris-Etherton PM., Harris WS., Appel LJ., 2002. Fish consumption, fish oil, Omega 3 fatty acids and cardiovascular disease. Circulation, 106, 2747-2757. 8. Simopoulos AP., 2000. Human requirement for n-3 polyunsaturated fatty acids. Poult Sci, 79, 961-970. 9. Altun T., Usta F., Çelik F., Danabaş D., 2004. Suürünlerinin insan sağlığına yararları. Türk Sucul Yaşam Dergisi, 3, 11-18. 10. Kuda O., Rossmeisl M., Kopecky J., 2018. Omega-3 fatty acids and adipose tissue biology. Mol Aspects Med, 64, 147-160. 11. Şahingöz SA., 2007. Omega-3 yağ asitlerinin insan sağlığına etkileri. Gazi Üniversitesi Endüstriyel Sanatlar Eğitim Fakültesi Dergisi, 21, 1-13. 12. Conquer JA., Tierney MC., Zecevic J., Bettger WJ., Fisher RH., 2000. Fatty acid analysis of blood plasma of patients with alzheimer’s disease, other types of dementia, and cognitive impairment. Lipids, 35, 1305-1312. 13. Greenberg JA., Bell SJ., Ausdal WV., 2008. Omega-3 fatty acid supplemantation during pregnancy. Rev Obstet Gynecol, 1, 162-169. 14. Damsgaard CT., Lauritzen L., Hauger H., Vuholm S., Teisen MN., Ritz C., Hansen M., Niclasen J., Molgaard C., 2016. Effects of oily fish intake on cardiovascular risk markers, cognitive function, and behavior in school-aged children: study protocol for a randomized controlled trial. Trials, 17, 510. 15. Denomme J., Stark KD., Holub BJ., 2005. Directly quantitated dietary (n-3) fatty acid intakes of pregnant Canadian women are lower than current dietary recommendations. J Nutr, 135, 206-211. 16. Barragan E., Breuer D., Döpfner M., 2017. Efficacy and safety of Omega-3/6 fatty acids, methylphenidate, and a combined treatment in children with ADHD. J Atten Disord, 21, 433-441. 17. Tamime AY., Robinson RK., 2007. Tamime and Robinson’s Yoghurt Science and Technology. 3rd ed., 250-290, Woodhead Publishing Limited, USA. 18. Özer B., 2006. Yoğurt Bilimi ve Teknolojisi, 1. basım., 320-370, Sidas Medya Ltd. Şti., İzmir. 19. Yücecan S., 2008. Optimal Beslenme. 1. basım, Sağlık Bakanlığı, No: 726, Ankara. 20. Yang W., Ma Y., Smith-Warner S., Song M., Wu K., Wang M., Chan AT., Ogino S., Fuchs CS., Poylin V., Ng K., Meyerhardt JA., Giovannucci EL., Zhang X., 2019. Calcium intake and survival after colorectal cancer diagnosis. Clin Cancer Res, 25, 1980-1988. 21. Hossain MN., Fakruddin M., Islam MN., 2012. Quality comparison and acceptability of yoghurt with different fruit juices. Int J Food Processing Techno, 3, 1-5. 22. Robinson RK., 1995. The potential of inulin as a functional ingredient. Br Food J, 97, 30-32. 23. Yong-Kang L., Quan-Yu W., Tong-Xin L., Shuan-Hong Z., 2005. Effects of whey protein concentrate (wpc-80 and wpc-34) on yoghurt functional properties. Food Sci, 26, 122-124. 24. Singh G., Muthukumarappan K., 2008. Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Sci Technol, 41, 1145-1152. 25. Sabeena Farvin KH., Baron CP., Skall Nielsen N., Jacobsen C., 2010. Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chem, 123, 1081-1089. 26. Estrada JD., Boeneke C., Bechtel P., Sathivel S., 2011. Developing a strawberry yogurt fortified with marine fish oil. J Dairy Sci, 94, 5760-5769. 27. Rognlien M., Duncan SE., O’Keefe SF., Eigel WN., 2012. Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids. J Dairy Sci, 95, 1690-1698. 28. Tamjidi F., Nasirpour A., Shahedi M., 2012. Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Sci Technol Int, 18, 381-390. 29. Dal Bello B., Torri L., Piochi M., Zeppa G., 2015. Healthy yogurt fortified with n-3 fatty acids from vegetable sources. J Dairy Sci, 98, 8375-8385. 30. Ghorbanzade T., Jafari SM., Akhavan S., Hadavi R., 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem, 216, 146-152. 31. Hooi R., Barbano DM., Bradley RL., Budde D., Bulthaus M., Chettiar M., Lynch J., Reddy R., Arnold EA., 2004. Chemical and physical methods. In “Standard Methods for the Examination of Dairy Products”, Ed., HM. Wehr, JF. Frank, 363-532, American Public Health Association, Washington. 32. James SC., 1999. Analytical Chemistry of Foods. 2nd ed., 13-35, Chapman & Hall, London. 33. Steinsholt K., Calbert HE., 1960. A rapid colorimetric method for the determination of lactic acid in milk and milk products. Milhwissenschaft, 15, 7-11. 34. AOAC, 2000. Official methods of analysis of AOAC international. 17th ed., 30-70, AOAC International, Gaitherburg, MD, USA. 35. Downey WK., 1975. Butter Quality. Published by An Foras Taluntais 19 Sadyamount Avenue Dublin 4, Dairy Research and Review Series No.7. 36. Meilgaard M., Civille GV., Carr BT., 1999. Sensory Evaluation Techniques. 3rd ed., 95-120, CRC Press LLC, Boca Raton. 37. Ünlütürk A., Turantaş F., 2003. Gıda Mikrobiyolojisi. 3. Baskı, 250-285, Ege Üniversitesi Meta Basım Matbaacılık Hizmetleri, İzmir. 38. Küçüköner E., Tarakçı Z., 2003. Influence of different fruit additives on some properties of stirred yoghurt during storage. YYU J Agr Sci, 13, 97-101. 39. Tarakçı Z., 2010. Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Univ Vet Fak Derg,16, 173-178. 40. El-Tanboly EE., 2007. Effect of plant proteinase from jack fruit (Artocarpus integrifolis) on rheological and sensory characteristics of low fat yoghurt as a functional food. The Saudi Society for Food and Nutrition 2, 70-80. 41. Küçükakgül Ö., 2006. Karbonhidrat esaslı yağ ikame maddesi kullanılarak yağsız yoğurt üretiminde kurumadde artırımının yoğurdun kalitesi üzerine etkisi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye. 42. Dias ACB., Silva RAO., Arruda MAZ., 2010. A sequential injection system for indirect spectrophotometric determination of lactic acid in yogurt and fermented mash samples. Microchem J, 96, 151-156.