Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk
Objective: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk. Materials and Methods: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source...
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| Format: | Article |
| Language: | English |
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Network for the Veterinarians of Bangladesh
2021-09-01
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| Series: | Journal of Advanced Veterinary and Animal Research |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=88540 |
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| author | Abu Hena Md. Asif Gautam Kumar Deb Md. Rezwanul Habib Md. Harun-ur-Rashid Md. Abid Hasan Sarker Umma Fatema Shahjadee Sharmin Akter Lisa Salma Ahmed Dag Ekeberg Einar Vargas-Bello-Perez Mohammad Ashiqul Islam |
| author_facet | Abu Hena Md. Asif Gautam Kumar Deb Md. Rezwanul Habib Md. Harun-ur-Rashid Md. Abid Hasan Sarker Umma Fatema Shahjadee Sharmin Akter Lisa Salma Ahmed Dag Ekeberg Einar Vargas-Bello-Perez Mohammad Ashiqul Islam |
| author_sort | Abu Hena Md. Asif |
| collection | DOAJ |
| description | Objective: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk.
Materials and Methods: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source of raw buffalo milk. Then, doi and rasomalai were produced and ana¬lyzed. Prior to the production of doi and rasomalai, the gross composition and AAs of milk were evaluated. Milk and dairy products were evaluated for gross composition using an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. At the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh, the cholesterol, FA, and AA lev¬els of doi and rasomalai were determined. Additionally, atherogenic and thrombogenic indices were determined using established equations.
Results: The results indicated that the majority of the proximate components were significantly greater (p < 0.05) in rasomalai than in doi. Rasomalai had 3.64 mg more cholesterol (p > 0.05) than doi. The FA profile was identical across doi and rasomalai with the exception of oleic acid (C18:1cis-9), which was 1.50% greater (p < 0.05) in rasomalai. The atherogenicity index was found to be statistically higher in doi than in rasomalai (p > 0.05). Similarly, the thrombogenic index was found to be significantly higher (p > 0.05) in doi (1.98) when compared to the rasomalai (1.92). The concentrations of all AAs were found to be quantitatively higher in doi than in rasomalai (p > 0.05).
Conclusion: The conclusion is that buffalo milk rasomalai appears to have a higher nutritional density than buffalo milk doi. [J Adv Vet Anim Res 2021; 8(3.000): 511-520] |
| first_indexed | 2024-12-14T05:01:39Z |
| format | Article |
| id | doaj.art-d06d23c2a2bd42f5af46a2cdd75bf923 |
| institution | Directory Open Access Journal |
| issn | 2311-7710 |
| language | English |
| last_indexed | 2024-12-14T05:01:39Z |
| publishDate | 2021-09-01 |
| publisher | Network for the Veterinarians of Bangladesh |
| record_format | Article |
| series | Journal of Advanced Veterinary and Animal Research |
| spelling | doaj.art-d06d23c2a2bd42f5af46a2cdd75bf9232022-12-21T23:16:13ZengNetwork for the Veterinarians of BangladeshJournal of Advanced Veterinary and Animal Research2311-77102021-09-018351152010.5455/javar.2021.h54188540Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milkAbu Hena Md. Asif0Gautam Kumar Deb1Md. Rezwanul Habib2Md. Harun-ur-Rashid3Md. Abid Hasan Sarker4Umma Fatema Shahjadee5Sharmin Akter Lisa6Salma Ahmed7Dag Ekeberg8Einar Vargas-Bello-Perez9Mohammad Ashiqul Islam10Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh.Objective: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk. Materials and Methods: Bangladesh Agricultural University Dairy Farm, Mymensingh-2202, Bangladesh was the source of raw buffalo milk. Then, doi and rasomalai were produced and ana¬lyzed. Prior to the production of doi and rasomalai, the gross composition and AAs of milk were evaluated. Milk and dairy products were evaluated for gross composition using an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. At the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh, the cholesterol, FA, and AA lev¬els of doi and rasomalai were determined. Additionally, atherogenic and thrombogenic indices were determined using established equations. Results: The results indicated that the majority of the proximate components were significantly greater (p < 0.05) in rasomalai than in doi. Rasomalai had 3.64 mg more cholesterol (p > 0.05) than doi. The FA profile was identical across doi and rasomalai with the exception of oleic acid (C18:1cis-9), which was 1.50% greater (p < 0.05) in rasomalai. The atherogenicity index was found to be statistically higher in doi than in rasomalai (p > 0.05). Similarly, the thrombogenic index was found to be significantly higher (p > 0.05) in doi (1.98) when compared to the rasomalai (1.92). The concentrations of all AAs were found to be quantitatively higher in doi than in rasomalai (p > 0.05). Conclusion: The conclusion is that buffalo milk rasomalai appears to have a higher nutritional density than buffalo milk doi. [J Adv Vet Anim Res 2021; 8(3.000): 511-520]http://www.ejmanager.com/fulltextpdf.php?mno=88540cholesterol; atherogenic index; thrombogenic index; fatty acid; amino acid |
| spellingShingle | Abu Hena Md. Asif Gautam Kumar Deb Md. Rezwanul Habib Md. Harun-ur-Rashid Md. Abid Hasan Sarker Umma Fatema Shahjadee Sharmin Akter Lisa Salma Ahmed Dag Ekeberg Einar Vargas-Bello-Perez Mohammad Ashiqul Islam Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk Journal of Advanced Veterinary and Animal Research cholesterol; atherogenic index; thrombogenic index; fatty acid; amino acid |
| title | Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| title_full | Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| title_fullStr | Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| title_full_unstemmed | Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| title_short | Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| title_sort | variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk |
| topic | cholesterol; atherogenic index; thrombogenic index; fatty acid; amino acid |
| url | http://www.ejmanager.com/fulltextpdf.php?mno=88540 |
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