Mahmoudi, I. and Moussa, O. Ben and Chouaibi, M. and Telmoudi, A. and Boukari, W. and Hassouna, M. (2022) Development and characterisation of functional cultured buttermilk fortified with flaxseed. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (2). pp. 218-227. ISSN 0139-3006 (print); 1588-2535 (online)
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[15882535 - Acta Alimentaria] Development and characterisation of functional cultured buttermilk fortified with flaxseed.pdf Download (1MB) | Preview |
Abstract
Abstract Cultured buttermilk is a dairy beverage with a high nutritive value. In the current study, functional cultured buttermilk was formulated using probiotic Lactobacillus plantarum and flaxseed fortification to improve the potential health benefits. The cultured buttermilk samples were analysed for pH, lactic acidity, colour, phase separation, viscosity, microbiology and sensory properties. The results showed non-significant changes in acidity and pH. However, flaxseed fortification decreased phase separation and increased viscosity of buttermilks. In addition, a significant difference in colour attributes was revealed between samples. Sensory characteristics of cultured buttermilks were acceptable to produce a functional food.
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | László Sallai-Tóth |
| Date Deposited: | 27 Jun 2022 14:21 |
| Last Modified: | 30 Jun 2023 23:15 |
| URI: | http://real.mtak.hu/id/eprint/144208 |
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