The losses of nutrients during the production of strained (Torba) yoghurt
1998; Elsevier BV; Volume: 61; Issue: 1-2 Linguagem: Inglês
10.1016/s0308-8146(97)00147-7
ISSN1873-7072
AutoresCevdet Nergiz, A. Kemal Seçkin,
Tópico(s)Food and Agricultural Sciences
ResumoA traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow’s, goat’s or sheep’s milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%).
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