ArticleFoods (Basel, Switzerland)2021
Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effects ofFoods (Basel, Switzerland) · 2023Article
- Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality.Foods (Basel, Switzerland) · 2023Article
- Could Dietary Supplementation with Different Sources of N-3 Polyunsaturated Fatty Acids Modify the Rabbit Gut Microbiota?Antibiotics (Basel, Switzerland) · 2022Article
- Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.Microorganisms · 2021Review
- Effect of Supercritical Extract from Black Poplar and Basket Willow on the Quality of Natural and Probiotic Drinkable Yogurt.Animals : an open access journal from MDPI · 2021Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (
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