Functional yogurt with strawberries and chia seeds

Abstract

Yogurt formulations with functional properties using strawberries and chia seeds were developed. A central composite design was used to evaluate the effect of the concentration of these products on the lipid, crude protein, dietary fiber, pH, acidity, apparent viscosity, fatty acid profile, minerals, lactic acid bacteria count, and Bifidobacteria during the yogurts’ storage as well as the sensorial analysis. The addition of chia seeds increased the levels of crude protein, lipids, dietary fiber, and polyunsaturated fatty acids, especially the omega-3, and mineral content. Yogurt acceptance among consumers was proportional to the addition of strawberries and inversely proportional to the addition of chia seeds. The formulation containing 6% chia and 12% strawberry had an acceptability index >70%. During storage, the yogurt had adequate amounts of lactic acid bacteria, at least 107 colony forming units (CFU) g-1, and Bifidobacteria, at least 106 CFU g-1. This allows it to qualify as a probiotic.