Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt.
active acidity
apparent viscosity
bioactive compounds
flaxseed
functional food
milk fermentation
syneresis
yogurt bacteria
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
10 Sep 2021
10 Sep 2021
Historique:
received:
03
08
2021
revised:
01
09
2021
accepted:
08
09
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (
Identifiants
pubmed: 34574249
pii: foods10092140
doi: 10.3390/foods10092140
pmc: PMC8469215
pii:
doi:
Types de publication
Journal Article
Langues
eng
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