Analysis On Nutritional Ingredients And Functional Of Sayram Ketteki From Baicheng County

Sayram Ketteki is a kind of traditional fermented food produced by local women living in the rural areas of Baicheng County in the Aksu Prefecture of the Xinjiang Uyghur Autonomous Region,People's Republic of China.Milk is taken as the raw material,it is fermented for about eight hours under a certain controlled condition of temperature with lactic acid bacteria as the natural starter and finally the natural fermented dairy product can be obtained.This kind of yogurt is in the color of milky white,with fragrant smell,elastic,delicious with slight sweetness and sour,it is very ropy and can be drawn into a yogurt wire at a length of almost 1m,and for this reason,it is also called as “ropy yogurt”.And because local people are used to put milk in china bowls to make it fermented and then store it in china bowls as well,it is also called as “yogurt in covered bowl”.Baicheng County is located in the Akesu Prefecture in south Xinjiang,although the geographical conditions and medical conditions are bad there,it is actually a “county of longevity”,local people have the habit of drinking Sayram Ketteki almost every day,Sayram Ketteki was taken as the object of study in this research,the nutritional ingredients,fatty acids,amino acids and mineral substances in Sayram Ketteki were measured and analyzed,with the purpose to explore the possible substances(functional factors)with health efficacy in Sayram Ketteki.The main conclusions of tests are as follows.(1)The results of measurement and analysis on the acidity of various kinds of yogurt and the conventional nutritional ingredients show that the acidity of Sayram Ketteki is nearly two times higher than that of commercially available yogurts,there is no significant difference in terms of fat,protein,non-fat solid,total solid between Sayram Ketteki and commercially available yogurts,and therefore it can be speculated that there is probably no functional factor contained in the conventional nutritional ingredients.(2)According to the results of the measurement on amino acids,it can be found that there are 18 kinds of common amino acids in Sayram Ketteki,and moreover,the content of each kind of amino acid is significantly higher than that in commercially available yogurts(p < 0.05),there is a kind of uniquesubstance detected in Sayram Ketteki,which is ?-aminobutyric acid(GABA).From this,it can be speculated that GABA may be one of the functional factors in Sayram Ketteki.(3)The method of gas chromatography-mass spectrometer(GC-MS)is used to measure fatty acids in Sayram Ketteki and commercially available yogurts,and based on the analysis about the results,it can be found that the relative contents of methyl oleate and methyl linoleate are significantly higher than that in commercially available yogurts(p<0.05),and hence,it can be speculated that methyl oleate and methyl linoleate may be the functional factors in Sayram Ketteki.(4)According to the methods of GB5413.21-2010 and GB5009.93-2010,the types and content of mineral substances are measured,the results show that the contents of Ca,Mg,K and Se are significantly higher than that in commercially available yogurts(p<0.05),especially that of Ca,K and Se,and therefore,it can be speculated that the functional factors in Sayram Ketteki may be Ca,K and Se.