Production of functional low-fat yogurt enriched with flaxseed flour

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Foutohi F.; MANAFI DIZAJ YEKAN M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 277-289

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Information Journal Paper

Title

Production of functional low-fat yogurt enriched with flaxseed flour

Author(s)

Foutohi F. | MANAFI DIZAJ YEKAN M. | Issue Writer Certificate

Keywords

Flaxseed flourQ1

Functional yogurtQ1

FortificationQ1

Abstract

In the present study, the effect of different concentration of Flaxseed flour (0. 0. 5, 1, 1. 5%) and storage time (1, 7, 14, 21 days) have studied on physicochemical, microbial and sensory properties. The target of this study was production of functional low-fat yogurt that pontificated with Flaxseed flour. The results have showed that increasing in Flaxseed flour had no significant effect on pH and acidity, while synergies and dry matter have increased significantly. Viscosity decreased with increasing in Flaxseed flour and with increasing in storage time, pH and Acidity increased and decreased respectively. Dry matter and viscosity showed increase and decrease with increasing in storage time. And the peroxide value increased significantly. Different levels of Flaxseed flour had no significant effect on growing mold and yeast, while it has showed significant increase with increasing in storage time. In opinion of sensory properties, the most scores were for blank samples and samples with 0. 5% Flaxseed flour. with increasing in storage time, scores reduced. According to nutritional properties of Flaxseed flour and present essential fatty acids, using of this compound In addition to preserving yogurt chemical and physical properties, help to produce Functional yogurt.

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APA: Copy

Foutohi, F., & MANAFI DIZAJ YEKAN, M.. (2021). Production of functional low-fat yogurt enriched with flaxseed flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 277-289. SID. https://sid.ir/paper/398068/en

Vancouver: Copy

Foutohi F., MANAFI DIZAJ YEKAN M.. Production of functional low-fat yogurt enriched with flaxseed flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):277-289. Available from: https://sid.ir/paper/398068/en

IEEE: Copy

F. Foutohi, and M. MANAFI DIZAJ YEKAN, “Production of functional low-fat yogurt enriched with flaxseed flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 277–289, 2021, [Online]. Available: https://sid.ir/paper/398068/en

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