ArticleFood science & nutrition2019
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
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Who cites it
43 citing papers in PubMed, 149 citations in OpenAlex.
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- Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook.3 Biotech · 2025Review
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- The Influence of Hazelnut Milk Fortification on Quality Attributes of Probiotic Yogurt.Food science & nutrition · 2025Article
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- Effect of olive leaf extract on the quality of Cantal cheese.Food chemistry: X · 2024Article
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- Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.Foods (Basel, Switzerland) · 2024Article
- Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.Food science & nutrition · 2024Article
- Development of optimized functional clove fortified probiotic yoghurt.Journal of food science and technology · 2024Article
- Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt.Journal of food science and technology · 2024Article
- Evaluation of fig-milk dessert bioactive properties as a potential functional food.Food science & nutrition · 2024Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Potassium Nitrate and Ascorbic Acid Priming Improved Tissue Chemical Composition and Antioxidant and Antimicrobial Activities of Linseed (ACS omega · 2023Article
- Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.