Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt

Document Type: Research Paper


1 Assistant Professor, Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

2 M.Sc. Student of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

3 PhD Student of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.


In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour parameters, and sensory attributes during storage at 5ºC (1, 7, and 15 days). The addition of flaxseed mucilage in the formulation of semi-fat yoghurt significantly influenced on chemical, physical, and sensorial properties of semi-fat set yoghurt during storage period. The pH value of all the samples decreased and acid value increased during storage period. Viscosity, consistency, water-holding capacity of the yoghurt samples increased while the syneresis value decreased with increasing the amount of flaxseed mucilage and storage time. Flaxseed mucilage addition decreased L* value while increased a* and b* values of the yoghurt. The sensory attributes of yoghurt samples were also affected by the level of flaxseed mucilage, so that the sample containing 0.15% flaxseed mucilage was preferred in terms of all the sensory attributes tested by the panelists.


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