Cichońska Patrycja, Pudło Ewelina, Wojtczak Adrian, Ziarno Małgorzata
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology, 02-532 Warsaw, Poland.
Foods. 2021 Sep 10;10(9):2140. doi: 10.3390/foods10092140.
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) ( < 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.
本研究旨在分析添加整粒和研磨亚麻籽对酸奶品质特性的影响。在研究的第一阶段，确定了亚麻籽的最佳剂量。在研究的第二阶段，评估了酸奶的选定品质是否受亚麻籽形式（整粒或研磨）和添加时间（发酵前或发酵后）的影响。将获得的酸奶在5℃下储存21天，并测定活性酸度、表观粘度、脱水收缩和酸奶细菌数量的变化。研究第二阶段的结果进行了双向方差分析（ANOVA）（P<0.05）。研究表明，向酸奶中添加1%的研磨亚麻籽是最佳的。亚麻籽添加的时间和形式显著影响了测试酸奶中活性酸度、表观粘度和脱水收缩的变化。添加亚麻籽并没有显著改变酸奶细菌的含量。结果表明，为了提高表观粘度和减少脱水收缩，使用研磨亚麻籽比整粒亚麻籽更具优势。
