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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418434/ https://www.ncbi.nlm.nih.gov/pubmed/30918633 http://dx.doi.org/10.1002/fsn3.805 |
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author | Mousavi, Malihe Heshmati, Ali Daraei Garmakhany, Amir Vahidinia, Aliasghar Taheri, Mehdi |
author_facet | Mousavi, Malihe Heshmati, Ali Daraei Garmakhany, Amir Vahidinia, Aliasghar Taheri, Mehdi |
author_sort | Mousavi, Malihe |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6418434 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-64184342019-03-27 Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage Mousavi, Malihe Heshmati, Ali Daraei Garmakhany, Amir Vahidinia, Aliasghar Taheri, Mehdi Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2019-02-13 /pmc/articles/PMC6418434/ /pubmed/30918633 http://dx.doi.org/10.1002/fsn3.805 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Mousavi, Malihe Heshmati, Ali Daraei Garmakhany, Amir Vahidinia, Aliasghar Taheri, Mehdi Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title | Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title_full | Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title_fullStr | Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title_full_unstemmed | Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title_short | Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
title_sort | texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418434/ https://www.ncbi.nlm.nih.gov/pubmed/30918633 http://dx.doi.org/10.1002/fsn3.805 |
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