Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage
نویسندگان
چکیده
Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that butter has a higher health-promoting index (HPI) compared to the overall acceptability scores at end of storage. contained 62.81 g 100 g-1 saturated, 3.50 monounsaturated, 2.44 polyunsaturated acids whereas 69.99 3.57 monounsaturated 2.81 acids, respectively. peroxides levels varied 0.90 1.44 mEq O2 kg-1 samples. moisture content 16.21 13.19 13.83 13.57 total lipid 77.5 79.5 83.0 83.5 samples, 13 compounds in did not exceed legal limits.
منابع مشابه
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ژورنال
عنوان ژورنال: Mljekarstvo
سال: 2022
ISSN: ['1846-4025', '0026-704X']
DOI: https://doi.org/10.15567/mljekarstvo.2023.0102