Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2021
Ağagündüz, D.
Preliminary exploration of total antioxidant and oxidant status of novel high-protein milk products
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 1-8
Duygu Ağagündüz, Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Emek District, Bişkek Street No. 2, 06490 Ankara, Turkey. E-mail: duyguturkozu@gazi.edu.tr
Received 31 August 2020; 1st revised 23 November 2020; accepted 4 December 2020; published online 17 December 2020.
Summary: This study aimed to determine the total antioxidant status (TAS) and total oxidant status (TOS) of the novel high-protein milk-products, which were designed to be protein-rich, lactose-free and reduced-fat milk-based. All different flavoured milk products with varying concentration of protein (52–82 g·l-1) of various brands were included. TAS and TOS were measured and oxidative stress indices (OSI) were calculated. Both TAS and TOS values of high-protein milk products with different aromas were found to be higher than conventional cows’ milks
Keywords: high protein milks; antioxidant; oxidant; oxidative stress
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