Informace o publikaci
Characterisation of fatty acid composition and health quality indices in conventional, bio, and lactose-free yoghurts
| Autoři | |
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| Rok publikování | 2025 |
| Druh | Konferenční abstrakty |
| Citace | |
| Popis | Yoghurt is a widely consumed dairy product whose nutritional and functional properties are strongly influenced by its lipid composition. This work aims to characterise and compare the fatty acid profiles and lipid quality indices of different types of yoghurts, including conventional, bio, and lactose-free varieties from the same manufacturer, with both plain and flavoured formulations. Fat extraction was done using the Bligh-Dyer method and individual fatty acids were identified using a gas chromatograph equipped with flame ionization detector (GC-FID) and 30 meter ZB-FAME column. From the results health-related indices, such as the atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic/hypercholesterolemic fatty acid ratio (h/H), essential fatty acid content (EFA) and omega-6/omega-3 fatty acid ratio (n6/n3), were calculated. The comparison of these yoghurt categories will provide insight into how different cattle farming, lactose removal and flavouring affect the overall nutritional quality and fat composition. These findings will contribute to growing knowledge about fatty acid profile modifications in dairy products and will support the development of functional foods with improved nutritional and technological properties. |
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