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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.

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The nature of the surface film formed spontaneously on Mg exposed to 1 M NaOH was investigated using scanning transmission electron microscopy, coupled with energy dispersive spectroscopy. Thin foils containing the surface film in cross-section were prepared by focused ion beam milling. The surface film formed is found to consist mainly of a crystalline MgO layer that has been hydrated to Mg(OH)2 to a variable degree. Although the film exhibits excellent corrosion resistance, it is not stable. The film tends to experience an irregular breakdown/repair process, which is characterized by large irregular potential drops (about 1 V) under open-circuit conditions. The breakdown/repair process is believed to involve the hydration-induced stress-rupture of the MgO film at discrete sites and the subsequent formation of a Mg(OH)2 self-healing corrosion product nodule.

The composition and structure of the film formed on Mg corroding in 0.01 M NaCl prior to any visible localized breakdown event was examined using a transmission electron microscopy (TEM). Focused ion beam (FIB) milling was used to prepare electron transparent lamellae of the film in cross-section. The TEM examination revealed that the film was comprised chiefly of a magnesium oxide (MgO) region adjacent to the Mg-film interface and a more porous mixed MgO and magnesium hydroxide [(Mg(OH) 2 ] region adjacent to the film/electrolyte interface. It is suggested that Mg corrosion involved both MgO film formation (anodic oxidation) and dissolution (chemical hydration) processes. EDS revealed that chlorine (Cl) was present throughout the film. This suggested that chloride ions (Cl − ) were incorporated into the film at potentials not associated with enhanced localized corrosion, likely as a precursor to breakdown.

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