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 14th 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.
Highlights
The intake of dietary fat and fatty acids remains noticeable for researchers in the field of human nutrition
The crucial role of relatively tiny as well as defined fatty acid named, Conjugated Linoleic Acid (CLA) is naturally occurring fatty acid abundant in such foods that comes from ruminants (Carafa et al, 2020; Hartigh, 2019)
Main CLA isomers cis-9, trans-11 CLA made from polysaccharide called linoleic acid comes from diet, whereas through microbial bio-hydrogenation it is produced by linolenic acids (Kim et al, 2016; Kepler et al, 1966; Parodi, 1999)
Summary
The intake of dietary fat and fatty acids remains noticeable for researchers in the field of human nutrition. In order to fulfill the recommended dietary allowance of CLA of human being, manufacturing and selling of milk and meat products are supplemented, fortified or improvement with essential fatty acids, predominantly CLA has been enhanced considerably since late-1990s owing to its bio functionalities. In this perspective, feeding practices of dairy animals has important role in altering the nutrients concentrations, predominantly the fatty acids arrangement in ruminant’s milk, meat as well as their products.
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