Flaxseed mucilage: A natural stabilizer in stirred yogurt

Sara Basiri; Naghmeh Haidary; Seyed Shahram Shekarforoush; Mehrdad Niakousari

doi:10.1016/j.carbpol.2018.01.049

Flaxseed mucilage: A natural stabilizer in stirred yogurt

Carbohydr Polym. 2018 May 1:187:59-65. doi: 10.1016/j.carbpol.2018.01.049. Epub 2018 Jan 31.

Authors

Sara Basiri¹, Naghmeh Haidary², Seyed Shahram Shekarforoush², Mehrdad Niakousari³

Affiliations

¹ Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155, Iran. Electronic address: basiri@shirazu.ac.ir.
² Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, 71441-69155, Iran.
³ Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.

PMID: 29486845
DOI: 10.1016/j.carbpol.2018.01.049

Abstract

Today, there is much interest in the use of natural ingredients in the food industry. Flaxseed mucilage (FSM) stands out for its health benefits and functional characteristics. The effect of FSM and its combination with carboxymethylcellulose (CMC) on quality properties of stirred yogurt were investigated. The addition of FSM and FSM + CMC to stirred yogurt increased the viscosity and decreased syneresis. Addition of FSM decreased the cohesiveness and increased the adhesiveness of the stirred yogurt, while its combination with CMC leads to decreased adhesiveness, increased cohesiveness and springiness. The gumminess and hardness of yogurt were reduced when supplemented with FSM and FSM + CMC. Sensory attributes were influenced by FSM and FSM + CMC; however, these were not deteriorated significantly during 21 days storage at 4 °C. FSM has the potential as a natural stabilizer to improve the texture of stirred yogurt.

Keywords: Flaxseed mucilage; Rheology; Stabilizer; Stirred yogurt.