Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana.

In this study, physicochemical, biochemical, microstructure, and sensory properties of sheep yoghurts with kiwi and banana added at different rates were investigated. It was determined that the addition of kiwi and banana at different rates increased the amount of ΣMUFA (monounsaturated fatty acids), ΣPUFA (polyunsaturated fatty acids), conjugated linoleic acid (CLA), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity and the total phenolic compounds (TPC), while decreasing the value of ΣSFA (saturated fatty acids), cholesterol content, acetaldehyde, diacetyl, acetoin, and ACE (angiotensin converting enzyme) inhibitory activities. In addition, the addition of fruit was effective on the homogeneous structure in the microstructure and the amount and depth of the serum pores. As a result of the current research, the production of yoghurt enriched with kiwi and banana at different proportions from sheep milk has shown many positive effects in terms of both nutrition and health.