Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigera...

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Bibliographic Details
Published in:Food science & nutrition 2019-03, Vol.7 (3), p.907-917
Main Authors: Mousavi, Malihe, Heshmati, Ali, Daraei Garmakhany, Amir, Vahidinia, Aliasghar, Taheri, Mehdi
Format: Article
Language:English
Subjects:
Acceptance
Cold storage
Consumers
Dairy products
Dietary fiber
Fatty acids
flaxseed
Food
Formulations
functional food
Functional foods & nutraceuticals
Milk
Optimization
Original Research
Prebiotics
Product life cycle
Properties (attributes)
Rheology
sensory characterization
Sensory evaluation
Sensory properties
Software
Studies
Texture
texture analysis
Values
Yogurt
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Summary:In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigerator (4–5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage. Flaxseed was used as a functional ingredient in yogurt formulation. In this study, we found that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.805