Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Alperen KALYAS, Bayram Ürkek
Abstract
HIGHLIGHTS Effects of the addition of flaxseed powder (FSP) were examined on yoghurts. The FSP improved syneresis and water holding capacity of yoghurts. The FSP enhanced viscosity and rheological properties of yoghurts. Microbiological properties of FSP added yoghurts was coherent with legal. The sensory properties of FSP added yogurts were acceptable except for one containing 1%.
Topics & Concepts
SyneresisRheologyFood scienceViscosityChemistryWater holding capacityMaterials scienceComposite materialPhytoestrogen effects and researchProbiotics and Fermented FoodsProteins in Food Systems