Author/Authors :
Boycheva، S. نويسنده Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria , , Mihaylova، G. نويسنده Department of Milk and milk products, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria ,
Abstract :
Amino and fatty acid composition of cow’s milk yogurt with pieces of walnut (10%) and hazelnut
(10%) added were investigated. The total amount of amino acids in the yogurt with walnut pieces was
by 7.8% higher in comparison with raw milk and by 3.9% higher in comparison with natural yogurt.
The amount of unsaturated fatty acids in the yogurt with walnuts and hazelnuts was by 39% higher in
comparison with natural yogurt. The amount of polyunsaturated fatty acids in the yogurt with walnut
pieces was almost three times higher in comparison with control yogurt.
