ÇİLEKLE ZENGİNLEŞTİRİLMİŞ MANDA YOĞURDUNUN KALİTE KARAKTERİSTİKLERİ İLE YAĞ ASİDİ KOMPOZİSYONU, ACE İNHİBİTÖR AKTİVİTE VE HMF İÇERİĞİ BAKIMINDAN İNCELENMESİ.

In the present study, different ratios (5%, 7.5%, 10%) of strawberry puree added to buffalo yoghurt produced using ABT-2 probiotic culture were investigated in terms of fatty acid composition, ACE inhibitor activity and HMF content. In addition, the effects of fruit addition and storage period on physicochemical, microbiological, and sensory analyses of yoghurt samples were investigated. It was determined that the addition of strawberry puree to buffalo yoghurt had a very significant (P < 0.01) effect on all fatty acids, ACE inhibitor activity, HMF content, physicochemical, microbiological and sensory analyses except for the minor polyunsaturated fatty acids. While it was determined that total saturated fatty acids and ACE inhibitor activity levels decreased with the addition of fruit, an increase was found in HMF content, total monounsaturated fatty acids and total polyunsaturated fatty acids. As a result of this research, consumption of buffalo yoghurt as a functional food can be recommended. [ABSTRACT FROM AUTHOR]