Czech J. Food Sci., 2018, 36(1):51-56 | DOI: 10.17221/411/2017-CJFS

Influence of flaxseed components on fermented dairy product propertiesFood Technology and Economy, Engineering and Physical Properties

Kristina BIALASOVÁ¹, Irena NĚMEČKOVÁ², Jan KYSELKA¹, Jiří ŠTĚTINA¹, Kateřina SOLICHOVÁ¹, Šárka HORÁČKOVÁ¹

¹ Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic

² Dairy Research Institute Ltd., Prague, Czech Republic

The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.

Keywords: flaxseed meal; flaxseed oil; Lactobacillus acidophilus; textural analysis; yoghurt culture

Published: February 28, 2018  Show citation