In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigerator (4–5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage.

No abstract

An HFD reduces folliculogenesis in the primordial and Graafian stages, in vitro maturation and in vitro fertilisation rates, as well as oocyte quality in mice.

No abstract

No abstract