Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with...

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Bibliographic Details
Published in:Journal of food science and technology 2017-02, Vol.54 (2), p.368-378
Main Authors: Siva Kumar, S., Balasubramanyam, B. V., Jayaraj Rao, K., Heartwin Amala Dhas, P., Surendra Nath, B.
Format: Article
Language:English
Subjects:
Acidity
Analysis
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Consumers
Dairy products
Dietary fiber
Dietary minerals
Experiments
Fatty acids
Flax
Flaxseed oil
Food products
Food Science
Fruits
Milk
Nutrition
Original
Original Article
Proteins
Sensory perception
Studies
Sugar
Vegetable oils
Vegetarianism
Yogurt
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Summary:The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with incorporation of flaxseed oil up to 2% and flaxseed flour up to 1% in combination can be used for preparation of fruit yoghurt with acceptable sensory attributes. The scores drastically reduced for yoghurt samples wherein 2% flaxseed flour was incorporated. The mixture of sugar and fruits diluted the milk composition and resulted in lower values in the fruit yoghurts. The increase in fat, protein, carbohydrate, minerals content in the yoghurt was mainly contributed by the flaxseed oil and flour. The addition of flaxseed oil did not show any affect on the water activity of the yoghurt samples. The yoghurt had dietary fiber content of 1.24%. The fresh control fruit yoghurt showed the acidity value of 0.88% LA, while the corresponding value for experimental samples varied between 0.85 and 0.88% LA. TBA values increased with increased incorporation of flaxseed oil and flaxseed flour. The fatty acid analysis revealed that alpha linolenic acid (ALA) content increased from 0.45% of ALA in control sample to 22.80% of ALA in the final product.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2471-x