Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties

Marand, Mahsa Ardabilchi; Amjadi, Sajed; Marand, Mahdis Ardabilchi; Roufegarinejad, Leila; Jafari, Seid Mahdi

doi:10.1016/j.powtec.2019.09.082

Cited by 103 publications

(55 citation statements)

References 42 publications

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“…The addition of tamarillo significantly ( p < 0.05) increased UFA content and caused a subsequent decrease in SFAs to below 70% for both PRE and POS ( Supplementary Table S3 ). In all yoghurt samples, palmitic acid (C16:0) was the most abundant SFA, as reported before in several other studies [ 18 , 47 , 48 ], followed by myristic acid (C14:0) and then stearic acid (C18:0) ( Supplementary Table S3 ). The addition of tamarillo increased the PUFAs by 3.2–3.8, 5.3–6.2, and 6.5 times for 5, 10, and 15%, respectively, compared to the control for both PRE and POS.…”

Section: Resultssupporting

confidence: 81%

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Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Diep

Yoo

Rush

2021

Foods

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Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.

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Section: Resultssupporting

confidence: 81%

“…Atherogenic (AI), thrombogenic (TI), and saturation indices (SI) were calculated as a measure of nutritional quality indices [ 26 , 47 ]. The AI indicates the relationship between the sum of the main SFA and the sum of MUFAs plus PUFAs.…”

Section: Resultsmentioning

confidence: 99%

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Diep

Yoo

Rush

2021

Foods

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“…To obtain yogurt with the addition of whole flaxseed with increased apparent viscosity, it is necessary to add whole flaxseed after the fermentation process. Similar results were obtained by Marand et al [43], who tested yogurt samples enriched with flaxseed powder. The results showed that the addition of flaxseed powder significantly increased water holding capacity and the viscosity of yogurts.…”

Section: Discussionsupporting

confidence: 89%

Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

Cichońska

Pudło

Wojtczak

et al. 2021

Foods

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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) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.

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“…This effect may be due to the concentration of lyophilized beetroot extract added. A similar trend has been reported before in yogurt with orange fiber (Erkaya-Kotan, 2020), seeds (Fidelis et al, 2020;Marand et al, 2020), and lotus leaf (Kim et al, 2019).…”

Section: Antioxidant Activitysupporting

confidence: 88%

Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

Flores-Mancha

Ruíz-Gutiérrez

Rentería‐Monterrubio

et al. 2021

J. Food Process. Preserv.

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Beetroot (liquid or lyophilized) was added to whole milk stirred yogurt to evaluate its antioxidant activity, rheological (flow behavior and apparent viscosity), sensory (color, flavor, odor, texture, general acceptability, and preference of yogurt), and physicochemical (protein, fat, ash, humidity, syneresis, and pH) characteristics. Yogurt added with lyophilized beetroot extract encapsulated with maltodextrin had higher sensory quality and antioxidant activity (p < .05). The addition of encapsulated beetroot extract did not modify (p < .05) the rheological characteristics but significantly reduced syneresis and increased protein content and antioxidant activity (p < .05). These results indicated that encapsulated beetroot extracts represent an option to manufacture yogurt with added antioxidant activity.| 3 of 11 FLORES-MANCHA Et AL. | MATERIALE S AND ME THODS | MaterialsWhole milk (fat 3.2%, protein 3.0%, and nonfat solids 7.8%), cream, milk powder, sugar, and beetroots purchased locally in Chihuahua, Mexico. Maltodextrin DE 10 (mixture of dextrose, maltose, oligo, and polysaccharides, obtained by partial enzymatic hydrolysis of corn starch) and agave inulin were purchased from Sigma-Aldrich Co. (St. Louis, MO). Commercial yogurt was used as a starter culture.

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Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties

Cited by 103 publications

References 42 publications

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

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