Fatty acid composition, lipid quality indices, and textural profile of traditional Kargı Tulum PDO cheese
Progress in Nutrition, cilt.25, sa.2, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 25 Sayı: 2
- Basım Tarihi: 2023
- Doi Numarası: 10.23751/pn.v25i2.13608
- Dergi Adı: Progress in Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: fatty acid profile, Kargı Tulum cheese, Lipid quality indices
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
The purpose of the study is to examine the effects of fatty acid profile, texture profile, and important lipid nutritional health indices which are atherogenic index(AI), health promoting index(HPI), thrombogenicity index(TI) and Hypocholesterolemic/Hypercholesterolemic ratio (H/H) on geographically indicated Kargı Tulum cheese produced from cow, sheep, and goat milk. According to our results obtained in the study, polyunsaturated fatty acids (PUFA) ratios of goat cheeses (2.386%) were found to be significantly higher (p< 0.05) than cow and ewe cheeses (0.539% and 1.001%, respectively). In the study, the AI value of cow cheese was found to be 3.65, significantly higher (p<0.05) than that of sheep and goat cheeses. TI value was found to be the highest in cow cheese i.e.,4.1405.