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Dergiler / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2016 / Cilt: 53 - Sayı: 2

Türkiye’deki Geleneksel Peynirlerin Kolesterol Düzeyleri ve Bazı Beslenme Parametreleri

Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey

Cem KARAGÖZLÜ
Oktay YERLİKAYA
Aslı AKPINAR
Gülfem ÜNAL
Bülent ERGÖNÜL
Gülşah ENDER
Harun R. UYSAL
Sayfa
161–168
Yayın Tarihi
2016-06-22
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Cheese has an important place in terms of nutrition habits in our country.
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Temel Bulgular & Veri:In Turkey, about 200 types of local cheeses are manufactured and some of them are sold widespread especially in supermarkets and big cities.
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Sonuç & Katkı:Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Kolesterol · beslenme parametreleri · geleneksel peynir

Abstract

Cheese has an important place in terms of nutrition habits in our country. In Turkey, about 200 types of local cheeses are manufactured and some of them are sold widespread especially in supermarkets and big cities. In our study, some chemical properties of 29 types of totally 50 cheeses were determined which were collected from 24 different regions. In this respect; pH, total acidity, dry matter, fat, fat in dry matter, salt, salt in dry matter, free fatty acids, total protein, water soluble nitrogen, ripening index, cholesterol and energy values of cheese samples were evaluated. The highest fat content was found in Gravyer cheese (380g/kg). Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.

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Bu Makaleye Atıf Yap

KARAGÖZLÜ, C., YERLİKAYA, O., AKPINAR, A., ÜNAL, G., ERGÖNÜL, B., ENDER, G., UYSAL, H. R. (2016). Türkiye’deki Geleneksel Peynirlerin Kolesterol Düzeyleri ve Bazı Beslenme Parametreleri. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 53 - Sayı: 2, 161–168. https://ajindex.com/articles/50394

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Kaynakça (8)

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