Development and storage stability of conjugated linoleic acid fortified yogurt

NAEEM, Sadia; AHMAD, Nazir; IMRAN, Muhammad; HUSSAIN, Syed Makhdoom

doi:10.1590/fst.110121

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.110121 copy

Development and storage stability of conjugated linoleic acid fortified yogurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The core objective of this research work was to fortify milk with conjugated linoleic acid (CLA) and to develop yogurt. Cow milk was analyzed for proximate analysis, minerals content, fatty acid profile and CLA content. After chemical analysis, milk was fortified with 1, 2 and 3% of CLA and yogurts were made. CLA fortified yogurts of cow milk was analyzed for proximate analysis, titratable acidity, synersis, pH, viscosity, CLA and sensory evaluation. Results showed that the proximate composition significantly changed particular fat. CLA contents also changed significantly. The value of titratable acidity was changed significantly in all treatments whereas the entire samples showed lower value of pH after 14 days storage. All treatments showed higher values of viscosity at 0 day and decreased significantly at 14^th day. Yogurt samples showed the lowest syneresis value after 14 days of storage. All the treatments were showed overall acceptability. The sensory evaluation indicated good sensory and high textural quality with the maximum consumer satisfactoriness. The results showed that CLA fortification can meet recommended CLA dietary intake for health benefits.

Keywords:
CLA; fatty acids; yogurt; fortification; health

Treatments	Cow milk
T_o (Control)	Whole milk
T₁	Whole milk + 1% CLA
T₂	Whole milk + 2% CLA
T₃	Whole milk + 3% CLA

Nutrients	g/100 gm
Protein	3.19 ± 0.09
Fat	4.03 ± 0.03
Lactose	4.25 ± 0.13
Ash	0.70 ± 0.01
Moisture	87.01 ± 0.12

Fatty acids in cow’s milk		g/100g fat
C4:0 butyric acid		3.22 ± 0.03
C6:0 caproic acid		2.05 ± 0.21
C8:0 caprylic acid		1.40 ± 0.44
C10:0 capric acid		3.02 ± 0.02
C12:0 lauric acid		3.66 ± 0.01
C14:0 myristic acid		12.94 ± 0.03
C16:0 palmitic acid		32.31 ± 0.05
C18:0 stearic acid		9.10 ± 0.43
C18:1 oleic acid		23.03 ± 0.76
C18:2 linoleic acid		0.78 ± 0.02
C18:3 linolenic acid		0.76 ± 0.01
C 18:2 CLA		0.44 ± 0.01
C 18:2 CLA	cis-9, trans-11 CLA	0.41 ± 0.12
C 18:2 CLA	trans-10, cis-12 CLA	0.03 ± 0.02
C20:4 arachidonic acid		0.24 ± 0.04
SFA		2.3 ± 0.02
MUFA		1.1 ± 0.01
PUFA		0.2 ± 0.02

Treatments		T_o	T₁	T₂	T₃
Moisture	0 day	84.01 ± 0.12^b	85.86 ± 0.175^b	86.65 ± 0.178^b	87.67 ± 0.173^b
Moisture	14 day	86.66 ± 0.176^a	88.96 ± 0.135^a	89.75 ± 0.143^a	90.77 ± 0.178^a
Protein	0 day	4.237 ± 0.882^a	4.245 ± 0.881^a	4.196 ± 0.883^a	4.239 ± 0.880^a
Protein	14 day	3.937 ± 0.12^b	3.945 ± 0.14^b	3.896 ± 0.13^b	3.939 ± 0.15^b
Fat	0 day	4.03 ± 0.12^b	4.57 ± 0.14^b	5.57 ± 0.13^b	6.57 ± 0.15^b
Fat	14 day	4.51 ± 0.06^a	5.16 ± 0.05^a	7.24 ± 0.06^a	9.24 ± 0.04^a
Lactose	0 day	3.89 ± 0.53^a	3.88 ± 0.57^a	3.90 ± 0.55^a	3.86 ± 0.56^a
Lactose	14 day	3.69 ± 0.01^b	3.68 ± 0.03^b	3.80 ± 0.01^b	3.66 ± 0.02^b
Ash	0 day	0.87 ± 0.01^a	0.84 ± 0.03^a	0.89 ± 0.02^a	0.86 ± 0.03^a
Ash	14 day	0.77 ± 0.12^b	0.74 ± 0.11^b	0.79 ± 0.14^b	0.76 ± 0.13^b

Treatments		T_o	T₁	T₂	T₃
CLA g/100gfat	0 day	0.44 ± 0.06^b	0.54 ± 0.05^b	1.54 ± 0.02^b	2.54 ± 0.02^b
CLA g/100gfat	14 day	0.48 ± 0.02^a	0.59 ± 0.02^a	1.67 ± 0.04^a	2.89 ± 0.06^a
cis-9, trans-11 CLA g/100gfat	0 day	0.41 ± 0.01^b	0.52 ± 0.02^b	1.49 ± 0.06^b	2.48 ± 0.03^b
cis-9, trans-11 CLA g/100gfat	14 day	0.43 ± 0.01^a	0.56 ± 0.02^a	1.60 ± 0.03^a	2.81 ± 0.01^a
trans-10, cis-12 CLA g/100gfat	0 day	0.03 ± 0.03^b	0.02 ± 0.01^b	0.05 ± 0.02^b	0.06 ± 0.02^b
trans-10, cis-12 CLA g/100gfat	14 day	0.05 ± 0.12^a	0.03 ± 0.00^a	0.07 ± 0.01^a	0.08 ± 0.02^a

Parameter	Storage	Treatments
Parameter	Storage	T_o		T₁	T₂	T₃
Acidity	Day 0	0.70 ± 0.008^b	0.73 ± 0.005^b		0.75 ± 0.007^b	0.78 ± 0.006^b
Acidity	Day 14	0.81 ± 0.007^a	0.84 ± 0.006^a		0.86 ± 0.005^a	0.87 ± 0.008^a
pH	Day 0	5.83 ± 0.03^a	5.81 ± 0.02^a		5.79 ± 0.032^a	5.84 ± 0.02^a
pH	Day 14	4.81 ± 0.03^b	4.83 ± 0.02^b		4.86 ± 0.032^b	4.89 ± 0.02^b
Viscosity	Day 0	2842 ± 0.03^a	2860 ± 0.02^a		2808 ± 0.02^c	2801 ± 0.01^a
Viscosity	Day 14	1850 ± 0.03^b	1890 ± 0.02^b		1933 ± 0.02^b	1908 ± 0.01^b
Syneresis	Day 0	9.62 ± 0.02^a	9.59 ± 0.04^a		9.57 ± 0.01^a	9.68 ± 0.03^a
Syneresis	Day 14	18.22 ± 0.11^b	17.85 ± 0.08^b		18.03 ± 0.21^b	19.01 ± 0.07^b

Quality Attributes
Treatments	Color and Appearance	Smell	Taste	Texture and Body	Thickness (spoon)	Thickness (mouth)	Sourness	Overall Acceptability
T_o	8.59 ± 0.35^d	6.07 ± 1.80^b	7.09 ± 0.09^d	7.96 ± 1.69^a	8.81 ± 0.42^c	8.30 ± 0.16^c	5.80 ± 1.81^a	7.71 ± 0.44^c
T₁	8.71 ± 0.41^c	6.10 ± 1.45^a	7.11 ± 0.05^c	7.81 ± 1.72^d	8.79 ± 0.45^d	8.26 ± 0.18^d	5.79 ± 1.80^c	7.75 ± 0.43^c
T₂	8.99 ± 0.50^a	6.05 ± 1.51^b	7.89 ± 0.04^a	7.88 ± .81^c	8.86 ± 0.51^b	8.33 ± 0.17^b	5.88 ± 1.79^b	7.89 ± 0.49^b
T₃	8.80 ± 0.45^b	6.11 ± 1.95^a	7.66 ± 0.06^b	7.90 ± 1.45^b	8.83 ± 0.35^b	8.40 ± 0.19^a	5.65 ± 1.52^d	7.90 ± 0.51^a

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[1] *Corresponding author: drnazirahmad@gcuf.edu.pk