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Influence of flaxseed components on fermented dairy product properties

Author

Listed:
  • Kristina BIALASOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic)

  • Irena NĚMEČKOVÁ

    (Dairy Research Institute Ltd., Prague, Czech Republic)

  • Jan KYSELKA

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic)

  • Jiří ŠTĚTINA

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic)

  • Kateřina SOLICHOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic)

  • Šárka HORÁČKOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic)

Abstract

The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.

Suggested Citation

  • Kristina BIALASOVÁ & Irena NĚMEČKOVÁ & Jan KYSELKA & Jiří ŠTĚTINA & Kateřina SOLICHOVÁ & Šárka HORÁČKOVÁ, 2018. "Influence of flaxseed components on fermented dairy product properties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(1), pages 51-56.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:1:id:411-2017-cjfs
    DOI: 10.17221/411/2017-CJFS
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