Akademik Veri Yönetim Sistemi
Ataturk Universitesi Veteriner Bilimleri Dergisi, cilt.14, sa.2, ss.142-150, 2019 (Scopus)
© 2019 Ataturk Universitesi. All rights reserved.Omega-3 fatty acids (α-linolenic acid-ALA, eicosapentaenoic acid-EPA and decosahexaenoic acid-DHA) are essential for humans. Especially EPA and DHA reduce the risk of death related with cardiovascular diseases, prevent many other diseases and fortify the immune system. Sufficent EPA and DHA can be intaken by consuming only seafood. According to the World Health Organization, the required EPA+DHA is 0.3-0.5 g/day for healthy people. But people having cardiovascular diseases should consume 1 g/day EPA+DHA according to the American Heart Association. The requirement of Omega-3 fatty acids is 650 mg per day in pregnancy and at least 300 mg should be DHA. In this study, it was aimed to enrich the product with Omega-3 by using odourless fish oil at different rates (0.3%, 0.5% and 1.0%) in the production of blackberry yoghurt. pH, titratable acidity values, fat, total dry matter and lactic acid contents, acid and peroxide values, viscosity and sensory properties of the samples were investigated. According to the results, there was no significant difference in physical and chemical properties of the fruit yoghurt except peroxide values (P>0.01). In sensory analysis, blackberry fruit yoghurt samples having 0.3% and 0.5% odourless fish oil were ranked as acceptable by the panelists. The daily requirement of EPA+DHA can be supplied by consuming approximately 250 g of the sample containing 0.3% of odourless fish oil and approximately 150 g of the sample containing 0.5%.