Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt

Kalyas, Alperen; Ürkek, Bayram

doi:10.1590/1678-4324-2022210012

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Article - Food /Feed Science and Technology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022210012 copy

Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

Effects of the addition of flaxseed powder (FSP) were examined on yoghurts.
The FSP improved syneresis and water holding capacity of yoghurts.
The FSP enhanced viscosity and rheological properties of yoghurts.
Microbiological properties of FSP added yoghurts was coherent with legal.
The sensory properties of FSP added yogurts were acceptable except for one containing 1%.

Abstract

In the presented research, five different ratios of flaxseed powder (FSP) (0, 0.25%, 0.50%, 0.75%, and 1%) were used in yoghurt production, and the samples were stored overall 28 days at refrigerator (+4 °C). The effect of FSP and the storage period on acidity, pH, syneresis, water holding capacity, rheological, viscosity, colorimetric, microbiological, and sensory properties of yoghurts were investigated. The acidity, syneresis values of yoghurt samples decreased with the addition of FSP, conversely, the pH, water holding capacity values of the samples increased. The increments in the viscosity (50 and 100 rpm) and consistency coefficient values were observed depending upon the FSP ratio except for the sample containing 1% FSP. All yoghurt samples had pseudoplastic flow behavior. It was determined that the colorimetric parameters of samples changed significantly with the addition of FSP. The L* and white index values of samples containing FSP decreased. Other colorimetric parameters indicated significant differences based on the addition of FSP and storage. The addition of FSP was not caused any negative effect on counts of Lactobacillus bulgaricus and Streptococcus thermophilus. The Lactobacillus bulgaricus, Streptococcus thermophilus and moulds-yeasts counts were consistent with the Codex Alimentarius and the Turkish Food Codex. The sample containing 1% FSP had the lowest evaluation scores in terms of all sensory properties. Therefore, FSP should not use more than 0.75%. Using of the 0.25% FSP in yoghurts could recommend for improve physicochemical, rheological and sensory properties of yoghurts.

Keywords:
flaxseed; consistency coefficient; microbiological properties; sensory properties; yoghurt

Parameters	Storage time (days)	C	FY2	FY5	FY7	FY10
Acidity (%)	1	0.93±0.01^a,AB	1.04±0.01^a,BC	1.10±0.03^a,CD	1.21±0.06^a,D	0.89±0.07^ab,A
	7	0.93±0.05^a,A	0.97±0.01^a,B	1.00±0.06^a,B	1.13±0.07^a,C	0.83±0.02^a,A
	14	1.13±0.11^bc,B	1.19±0.06^b,B	1.22±0.05^b,B	1.20±0.01^a,B	0.96±0.03^b,A
	21	1.21±0.02^c,B	1.23±0.04^b,B	1.21±0.02^b,B	1.27±0.08^a,B	0.92±0.06^ab,A
	28	1.01±0.02^ab,B	1.02±0.02^a,B	1.02±0.01^a,B	1.13±0.02^a,C	0.93±0.01^ab,A
pH	1	4.31±0.00^c,A	4.38±0.07^b,AB	4.37±0.03^b,AB	4.43±0.01^c,B	4.58±0.05^c,C
	7	4.25±0.01^b,A	4.31±0.01^ab,AB	4.33±0.02^b,B	4.35±0.03^b,B	4.52±0.03^c,C
	14	4.24±0.00^a,A	4.24±0.00^a,A	4.24±0.00^a,A	4.24±0.00^a,A	4.24±0.00^a,A
	21	4.25±0.00^b,A	4.29±0.01^ab,B	4.33±0.00^b,C	4.33±0.01^b,C	4.41±0.01^b,D
	28	4.26±0.01^b,A	4.28±0.01^a,A	4.35±0.02^b,B	4.36±0.02^b,B	4.51±0.04^c,C

Parameters	Storage time (days)	C	FY2	FY5	FY7	FY10
Syneresis (mL 25 g^-1)	1	7.25±0.00^b,B	4.65±1.56^a,AB	3.50±0.35^a,A	3.50±0.00^a,A	4.90±1.56^b,AB
	7	5.40±0.57^a,B	3.15±0.92^a,A	2.85±0.35^a,A	2.55±0.49^a,A	5.48±0.39^b,B
	14	5.60±0.57^a,B	3.60±0.85^a,A	3.20±0.28^a,A	2.90±1.27^a,A	2.95±0.07^a,A
	21	5.60±0.85^a,C	5.40±0.28^a,C	5.30±0.14^b,C	3.50±0.71^a,B	2.05±0.07^a,A
	28	5.40±0.42^a,C	4.30±1.13^a,BC	3.10±0.28^a,AB	2.00±0.71^a,A	1.63±0.11^a,A
WHC (%)	1	28.90±6.93^a,A	41.90±0.99^bc,AB	46.35±12.52^b,AB	35.10±3.68^c,AB	50.75±3.89^a,B
	7	29.30±3.25^a,AB	35.60±0.28^a,ABC	43.80±5.66^b,BC	22.90±1.98^ab,A	54.25±14.50^a,C
	14	30.35±0.07^a,AB	47.60±0.14^d,C	32.15±0.21^ab,B	26.05±4.17^b,A	52.25±0.35^a,C
	21	29.15±0.07^a,A	43.00±0.71^c,C	42.75±1.06^b,C	36.70±0.71^c,B	50.50±0.71^a,D
	28	26.80±6.65^a,A	40.65±1.48^b,A	20.05±9.55^a,A	17.35±0.49^a,B	45.65±0.92^a,B

Parameters	Storage time (days)	C	FY2	FY5	FY7	FY10
50 rpm	1	7148±204^c,C	7242±134^a,C	5780±258^a,B	7425±521^ab,C	3549±441^d,A
	7	6490±562^bc,B	6761±962^a,B	10212±1629^b,C	7971±152^ab,BC	2502±271^bc,A
	14	6166±251^abc,B	6043±734^a,B	9471±224^b,C	8582±811^b,C	1884±352^ab,A
	21	5149±589^a,B	6247±654^a,BC	8650±1410^b,D	7128±57^a,CD	1330±79^a,A
	28	5350±509^ab,B	5492±458^a,B	5240±1125^a,B	7318±359^a,C	3002±14c^d,A
100 rpm	1	2730±226^a,B	2654±12^a,B	4321±184^a,C	4163±711^ab,C	782±80^a,A
	7	4449±293^c,BC	3740±271^b,B	5237±770^a,C	4170±225^ab,BC	1415±292^bc,A
	14	3665±413^bc,B	3102±53^ab,B	5080±192^a,C	5126±492^b,C	969±269^ab,A
	21	3197±427^ab,B	3593±121^ab,B	4671±606^a,C	4047±89^a,BC	609±20^a,A
	28	2525±34^a,B	4072±791^b,C	4132±25^a,C	4025±20^a,C	1522±109^c,A
K (Pa.s ⁿ )	1	4.00±0.52^a,A	4.05±0.49^a,A	4.25±0.29^a,A	4.31±0.29^a,A	3.38±0.57^a,A
	7	4.37±0.01^a,B	4.36±0.12^a,B	4.50±0.02^a,B	4.50±0.01^a,B	4.04±0.07^ab,A
	14	4.34±0.00^a,B	4.43±0.03^a,BC	4.52±0.00^a,C	4.53±0.02^a,C	3.88±0.11^ab,A
	21	4.27±0.03^a,B	4.37±0.10^a,BC	4.51±0.00^a,D	4.50±0.01^a,CD	3.78±0.04^ab,A
	28	4.35±0.14^a,B	4.41±0.04^a,B	4.44±0.04^a,B	4.49±0.04^a,B	4.10±0.03^b,A
n	1	0.40±0.11^a,A	0.34±0.01^b,A	0.33±0.05^b,A	0.35±0.13^a,A	0.24±0.01^a,A
	7	0.27±0.03^a,A	0.26±0.02^a,A	0.25±0.02^a,A	0.28±0.00^a,AB	0.33±0.03^b,B
	14	0.27±0.02^a,A	0.29±0.03^ab,AB	0.26±0.01^ab,A	0.27±0.00^a,A	0.33±0.01^b,B
	21	0.26±0.02^a,A	0.27±0.02^a,A	0.27±0.02^ab,A	0.29±0.00^a,A	0.36±0.00^b,B
	28	0.31±0.04^a,A	0.29±0.02^ab,A	0.29±0.02^ab,A	0.29±0.01^a,A	0.33±0.02^b,A
r²	1	0.984±0.008	0.995±0.001	0.993±0.003	0.979±0.008	0.995±0.002
	7	0.987±0.011	0.983±0.005	0.986±0.007	0.975±0.007	0.987±0.007
	14	0.993±0.009	0.982±0.009	0.977±0.012	0.982±0.006	0.978±0.011
	21	0.997±0.006	0.985±0.008	0.978±0.009	0.978±0.007	0.978±0.009
	28	0.964±0.004	0.985±0.005	0.992±0.002	0.965±0.008	0.970±0.006

Parameters	Storage time (days)	C	FY2	FY5	FY7	FY10
L*	1	98.98±0.64^b,B	96.69±1.91^a,AB	94.83 ±1.56^c,AB	91.85±3.56^c,A	91.73±2.86^b,A
	7	89.20±4.96^a,A	87.65±7.15^a,A	85.14±4.65^a,A	81.45±3.04^a,A	89.06±0.53^ab,A
	14	95.98±0.42^ab,D	90.48±0.06^a,BC	91.96±0.06^bc,C	89.56±1.30^bc,B	85.88±0.88^a,A
	21	95.89±0.91^ab,D	92.64±0.04^a,C	86.91±0.31^ab,B	85.06±0.88^ab,A	84.40±0.12^a,A
	28	94.41±3.16^ab,B	90.30±3.07^a,AB	88.33±1.49^ab,AB	87.52±1.79^abc,AB	83.87±3.11^a,A
a*	1	-4.94±0.21^a,A	-2.94±0.59^a,B	-1.64±0.15^a,BC	-1.13±1.10^a,C	-0.93±0.10^a,C
	7	-4.97±0.23^a,A	-3.52±1.82^a,AB	-1.49±0.47^a,B	-1.03±0.86^a,B	-1.65±0.27^a,B
	14	-4.40±0.24^b,A	-2.12±0.37^a,B	-1.10±0.58^a,BC	-0.62±0.40^a,C	-1.44±0.38^a,BC
	21	-4.17±0.07^b,A	-2.81±0.08^a,B	-0.03±0.14^b,D	0.08±0.12^a,D	-1.53±0.88^a,C
	28	-4.40±0.04^b,A	-2.13±0.19^a,B	-1.10±0.42^a,C	-0.94±0.04^a,C	-1.00±0.01^a,C
b*	1	13.96±0.36^ab,C	12.35±0.54^a,B	11.28±0.72^b,AB	10.75±0.35^a,A	11.48±0.60^b,AB
	7	16.12±2.41^b,B	14.28±0.18^b,AB	12.60±0.30^c,A	11.16±0.98^a,A	12.66±0.24^c,A
	14	13.70±0.48^ab,B	11.47±0.62^a,A	11.22±0.16^b,A	11.15±1.03^a,A	10.53±0.48^a,A
	21	8.93±3.27^a,A	11.36±0.12^a,A	9.25±0.17^a,A	9.66±0.10^a,A	9.93±0.06^a,A
	28	14.08±1.17^b,B	11.66±0.11^a,A	11.03±0.39^b,A	10.59±0.15^a,A	11.98±0.01^bc,A
H°	1	109.50±1.19^a,C	103.36±2.05^a,BC	98.24±0.22^a,AB	96.50±5.39^a,AB	94.62±0.26^a,A
	7	110.23±0.61^a,C	103.55±0.97^a,BC	91.70±2.23^a,A	92.90±3.14^a,A	98.51±5.08^a,AB
	14	107.81±0.32^a,C	100.52±2.35^a,B	95.54±2.81^a,AB	93.16±1.87^a,A	97.76±1.67^a,AB
	21	121.80±15.88^a,AB	102.41±0.51^a,AB	135.20±62.76^a,AB	179.59±0.63^b,B	98.71±4.89^a,A
	28	107.60±1.80^a,C	98.24±0.80^a,B	95.73±2.36^a,A	95.05±0.30^a,A	94.77±0.04^a,A
C*	1	14.61±0.02^b,C	12.70±0.66^b,B	11.40±0.73^a,AB	10.84±0.24^a,A	11.52±0.60^ab,AB
	7	12.06±0.10^ab,A	11.14±0.13^a,A	10.38±1.65^a,A	9.88±0.92^a,A	11.06±1.20^ab,A
	14	14.39±0.53^b,B	11.67±0.54^ab,A	11.28±0.22^a,A	11.17±1.05^a,A	10.63±0.53^ab,A
	21	10.17±2.60^a,A	11.42±0.25^a,A	9.25±0.17^a,A	9.67±0.11^a,A	10.07±0.19^a,A
	28	14.75±1.10^b,B	11.86±0.13^ab,A	11.09±0.35^a,A	10.63±0.14^a,A	12.02±0.01^b,A
WI	1	85.11±0.21^ab,A	86.79±0.16^a,A	87.42±0.01^c,A	86.15±2.49^a,A	85.39±0.75^b,A
	7	87.23±0.22^ab,D	86.12±0.28^a,CD	82.91±1.93^a,AB	83.58±1.21^a,BC	80.09±1.31^a,A
	14	85.05±0.39^ab,B	84.93±0.39^a,B	86.14±0.13^bc,B	84.70±1.66^a,B	82.31±0.38^ab,A
	21	88.96±2.65^b,C	86.16±0.13^a,BC	83.97±0.35^ab,AB	82.20±0.67^a,A	81.42±0.01^a,A
	28	84.10±2.13^a,A	84.51±1.85^a,A	83.88±1.34^ab,A	83.59±1.46^a,A	79.84±2.49^a,A

Parameters	Storage time (days)	C	FY2	FY5	FY7	FY10
L. bulgaricus (log CFU g^-1)	1	8.22±0.65^a,A	8.21±0.26^bc,A	8.38±0.20^bc,A	8.24±0.17^b,A	8.40±0.00^b,A
	7	8.43±0.00^a,A	8.36±0.10^c,A	8.64±0.04^c,A	8.52±0.00^b,A	8.26±0.31^b,A
	14	6.94±1.12^a,A	7.46±0.89^a,A	8.41±0.28^bc,A	8.44±0.03^b,A	7.55±0.50^ab,A
	21	6.96±1.36^a,A	7.80±0.03^bc,A	7.89±0.03^ab,A	7.88±0.23^ab,A	8.01±0.45^ab,A
	28	7.37±0.07^a,A	7.70±0.44^ab,A	7.47±0.44^a,A	7.46±0.46^a,A	7.27±0.01^a,A
S. thermophilus (log CFU g^-1)	1	8.40±0.45^a,A	8.25±0.48^ab,A	8.44±0.33^a,A	8.54±0.20^a,A	8.35±0.02^ab,A
	7	8.67±0.06^a,B	8.68±0.05^bc,B	8.68±0.04^a,B	8.69±0.01^a,B	8.19±0.10^ab,A
	14	7.16±1.65^a,A	8.26±0.15^ab,A	7.15±1.63^a,A	8.56±0.08^a,A	7.46±1.02^a,A
	21	7.47±1.25^a,A	8.16±0.22^a,A	8.36±0.02^a,A	8.41±0.00^a,A	8.47±0.01^ab,A
	28	9.05±0.02^a,A	8.92±0.16^c,A	9.07±0.07^a,A	9.05±0.10^b,A	9.13±0.02^b,A

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