Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2015.0307
Do consumption of Kargi Tulum cheese meet daily requirements for minerals and trace elements?
Seval Sevgi Kirdar
; Food Processing Department, Vocational Higher Education School, Mehmet Akif Ersoy University, Burdur, Turkey
Şenol Kose
; Department of Food Engineering, Faculty of Engineering and Architecture,Yuzuncu Yıl University, 65080 Van, Turkey
İlhan Gun
; Food Processing Department, Vocational Higher Education School, Mehmet Akif Ersoy University, Burdur, Turkey
Elvan Ocak
; Department of Food Engineering, Faculty of Engineering and Architecture,Yuzuncu Yıl University, 65080 Van, Turkey
Özen Kursun
; Department of Food Hygien and Technology, Faculty of Veterinary, Mehmet Akif Ersoy University, 15030 Burdur, Turkey
Sažetak
The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p<0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p<0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p<0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs.
Ključne riječi
minerals; trace metals; ICP-OES; Kargı Tulum Cheese; ripening
Hrčak ID:
142177
URI
Datum izdavanja:
22.7.2015.
Posjeta: 2.033 *