Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 277-289 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Foutohi F, Manafi Dizaj Yekan M. Production of functional low-fat yogurt fortified with flaxseed flour. FSCT 2021; 18 (114) :277-289
URL: http://fsct.modares.ac.ir/article-7-46013-en.html
1- Graduate Master
2- Academic Member , manafi111@gmail.com
Abstract:   (1365 Views)
The target of present study was production of functional low-fat yogurt fortified with flaxseed flour. The effect of different concentrations of flaxseed flour (0.5, 1 and 1.5%) during different storage time (1, 7, 14, 21 days) have been studied on physicochemical, microbial and sensory properties of Low fat yogurt. The results showed that increasing in flaxseed flour had no significant effect on pH, acidity and peroxide value while significantly synergies and dry matter increased and pH and viscosity decreased. With increasing in storage time, dry matter and Acidity increased, while pH and viscosity decreased. Peroxide values increased significantly during storage of yogurt samples. Different levels of flaxseed flour had no significant effect on mold and yeast counts, while it has showed significant increase with increasing in storage time. Regarding to sensory properties, the most scores were obtained for control and with 0.5% flaxseed flour samples. while scores were reduced during storage. Regarding to nutritional properties of flaxseed flour and including essential fatty acids, addition of 0.5% flaxseed flour with preserving chemical and physical properties can help to produce functional low fat yogurt.
Full-Text [PDF 1450 kb]   (918 Downloads)    
Article Type: Original Research | Subject: Enriching food
Received: 2020/09/13 | Accepted: 2021/01/11 | Published: 2021/08/1

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.