Kermanshahi roghan: Fat quality comparisons between before and after storage

Background and Aim : Kermanshahi roghan is a yogurt by-product which becomes more delicious and aromatic after being kept in storage for a long time. In this study, it was examined whether one-year storage and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (۳:۱, ۱:۱, ۱:۳) as the starter culture had an effect on roghan fatty acid profiles and lipid quality indices. Methods : Analyses of samples were performed in a gas chromatograph by a flame-ionization detector.Results : During the storage, the content of saturated unlike unsaturated fatty acids showed a decrease, whereas there were no changes in all roghan samples short-chain fatty acids (except for butyrate). All roghan atherogenic and thrombogenic indices decreased. The omega۶ to omega۳ and polyunsaturated to saturated fatty acid ratios for all roghan samples were in accordance with the recommendations made by World Health Organization. Monounsaturated to the polyunsaturated ratio in all roghan samples increased which this increased level was related to oleic acid. All bacterial starter cultures (especially ۱:۱ ratio) had acceptable effects on the roghan samples' lipid quality indices. Conclusion : In conclusion, although Kermanshahi roghan is animal fat, bacterial starter culture and storage have a satisfactory effect on roghan fatty acid profiles and lipid quality indices.

کلیدواژه ها:

Kermanshahi roghan ، Storage ، Fatty acid profiles ، Lipid quality indices ، Fermentation.