Abstract
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.
Highlights
In recent years, the knowledge of consumers about food ingredients and their associated health benefits has been considerably increased (Brouns & Vermeer, 2000)
Response surface method has been used for survey of the rheology, color indexes, and sensory properties of flaxseed-enriched yogurt samples
The results showed that the variables of the flaxseed concentration and storage time in flaxseed-enriched yogurt samples resulted in the significant increment of all mentioned rheological parameters, except of adhesiveness
Summary
The knowledge of consumers about food ingredients and their associated health benefits has been considerably increased (Brouns & Vermeer, 2000). Flaxseed is one of the best sources of omega-3 fatty acids or alpha-linolenic acid, generally constituting 50%–62% of the total fatty acids of this seed (Daun, Barthet, Chornick, & Duguid, 2003). It is one of the good sources of fiber (10%) that could be introduced as a functional food (Oomah, 2001; Rubilar, Gutiérrez, Verdugo, Shene, & Sineiro, 2010). It is necessary to find optimum flaxseed concentration that could be added into the yogurt samples to manufacture a product with excellent texture, sensory, and color attributes that sustained these properties during certain storage time
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