Sensory Profiles of Koumiss with added Crude Ingredients extracted from Flaxseed (Linum usitatissimum L.)

Abstract

Recently, the health-promoting effects of functional foods have been shown to prevent nutrition-related diseases, improve physical and mental well-being, satisfy hunger, and provide necessary nutrients for the human body. Koumiss is a common type of fermented mare's milk that has been shown to have beneficial therapeutic effects on cardiovascular disease, tuberculosis, and diarrhea as it can nourish vessels, relieve ill mood, and improve digestion. Hence, in this study, we aimed to prepare health-promoting koumiss using different concentrations of flaxseed (Linum usitatissimmum L.), which has the potential to control heart disease, hypertension, inflammation, and lung function. The pH was decreased to around 4.42-4.43, whereas the total anthocyanin (TA) content was increased to around 0.78~0.82% after fermentation of the koumiss premix. There were no significant differences in pH and TA among the three groups, including the control group. In sensory profile analysis, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of flaxseed. These findings provided the first data describing the effects of flaxseed on koumiss fermentation, establishing a basis for commercial-scale production of koumiss containing fermented flax seed and for improving the health-promoting activity of koumiss.

A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards

“…A similar study was conducted on koumiss supplemented with crude ingredients (0-3%) extracted from flaxseed and suggested that the addition of 1-2% flaxseed was optimum in koumiss based on a 5-point hedonic scale and the scores recorded for taste, flavour, colour, texture and overall acceptability were 2.9, 2.7, 4.44.5, 4.3 and 3.6, respectively (Kim et al, 2017). Probiotic Greek dahi fortified with 15% pomegranate pulp and 2% flaxseed powder was optimized taking into account sensory scores (colour and appearance, taste, body and texture overall acceptability) which showed values close to 9 on a 9-point hedonic scale and the textural profile of firmness: 166.54 N, consistency: 0.46 N, adhesiveness: 0.81 N and cohesiveness: 0.86 (Kumar, Rasane & Nimmanapalli, 2018).…”

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

“…Kumys is a fermented milk drink that is popular in Central Asia and Eastern Europe ( Kim et al, 2017 ). Kumys is naturally fermented by LAB and yeast ( Li et al, 2022 ).…”

“…Kefir has reported to have numerous positive effects, such as wound healing, anti-carcinogenic, immunomodulatory, and antimicrobial effects, and has also been reported to inhibit Helicobacter pylori (Arslan, 2015;Bourrie et al, 2016). 12 Kumys is a fermented milk drink that is popular in Central Asia and Eastern Europe (Kim et al, 2017). Kumys is naturally fermented by LAB and yeast (Li et al, 2022).…”