CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA

In this study, we reported the concentration of conjugated linoleic acid of the main commercial kumis consumed and distributed in Colombia, as well as the concentration of conjugated linoleic acid of an artisanal kumis elaborated with two different types of milk (skim liquid and powder reconstituted...

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Autores principales:	Julián A. OSORIO, Carloina RAMÍREZ, Carlos F. NOVOA, Luis-Felipe GUTIÉRREZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Conjugated linoleic acid fermented milk kumis fatty acids rheological properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/af69df05d32c4a55b1fd97997849c27e
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spelling	oai:doaj.org-article:af69df05d32c4a55b1fd97997849c27e2021-11-19T04:13:56ZCONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA0121-40042145-2660https://doaj.org/article/af69df05d32c4a55b1fd97997849c27e2011-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10069https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660In this study, we reported the concentration of conjugated linoleic acid of the main commercial kumis consumed and distributed in Colombia, as well as the concentration of conjugated linoleic acid of an artisanal kumis elaborated with two different types of milk (skim liquid and powder reconstituted). Conjugated linoleic acid (C18:2c9t11) contents, expressed as mg of rumenic acid/g fat, ranged from 7.63 ± 0.96 to 22.62 ± 3.85. Also, the main fatty acids of kumis samples were identified and quantified. pH value ranged between 3.84 ± 0.02 and 4.28 ± 0.01, and titratable acidity ranged between 0.69 ± 0.01 and 0.94 ± 0.02% of lactic acid. Consistence and flux indices presented values between 2.01 ± 0.05 and 7.08 ± 0.39 (Pa·sn) and from 0.43 to 0.26, respectively. These results indicate that kumis is a food product that could be used for supplying important amounts of conjugated linoleic acid in the human diet.Julián A. OSORIOCarloina RAMÍREZCarlos F. NOVOALuis-Felipe GUTIÉRREZUniversidad de AntioquiaarticleConjugated linoleic acidfermented milkkumisfatty acidsrheological properties.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 2 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Conjugated linoleic acid fermented milk kumis fatty acids rheological properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Conjugated linoleic acid fermented milk kumis fatty acids rheological properties. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Julián A. OSORIO Carloina RAMÍREZ Carlos F. NOVOA Luis-Felipe GUTIÉRREZ CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
description	In this study, we reported the concentration of conjugated linoleic acid of the main commercial kumis consumed and distributed in Colombia, as well as the concentration of conjugated linoleic acid of an artisanal kumis elaborated with two different types of milk (skim liquid and powder reconstituted). Conjugated linoleic acid (C18:2c9t11) contents, expressed as mg of rumenic acid/g fat, ranged from 7.63 ± 0.96 to 22.62 ± 3.85. Also, the main fatty acids of kumis samples were identified and quantified. pH value ranged between 3.84 ± 0.02 and 4.28 ± 0.01, and titratable acidity ranged between 0.69 ± 0.01 and 0.94 ± 0.02% of lactic acid. Consistence and flux indices presented values between 2.01 ± 0.05 and 7.08 ± 0.39 (Pa·sn) and from 0.43 to 0.26, respectively. These results indicate that kumis is a food product that could be used for supplying important amounts of conjugated linoleic acid in the human diet.
format	article
author	Julián A. OSORIO Carloina RAMÍREZ Carlos F. NOVOA Luis-Felipe GUTIÉRREZ
author_facet	Julián A. OSORIO Carloina RAMÍREZ Carlos F. NOVOA Luis-Felipe GUTIÉRREZ
author_sort	Julián A. OSORIO
title	CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
title_short	CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
title_full	CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
title_fullStr	CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
title_full_unstemmed	CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA
title_sort	conjugated linoleic acid, fatty acid profile and process properties in kumis - fermented milk consumed in colombia
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/af69df05d32c4a55b1fd97997849c27e
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CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA

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