Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

@inproceedings{Mousavi2019TextureAS,
  title={Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage},
  author={M. S. Mousavi and Ali Heshmati and Amir Daraei Garmakhany and Aliasghar Vahidinia and Mehdi Taheri},
  booktitle={Food science & nutrition},
  year={2019}
}
In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%-4% flaxseed was produced and stored at refrigerator (4-5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased… CONTINUE READING
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