Influence of flaxseed components on fermented dairy product properties
Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, Šárka Horáčkováhttps://doi.org/10.17221/411/2017-CJFSCitation:Bialasova K., Němečkova I., Kyselka J., Štětina J., Solichova K., Horačkova Š. (2018): Influence of flaxseed components on fermented dairy product properties. Czech J. Food Sci., 36: 51-56.
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.Keywords:
flaxseed meal; flaxseed oil; Lactobacillus acidophilus; textural analysis; yoghurt cultureReferences:
Bloedon LeAnne T., Szapary Philippe O. (2004): Flaxseed and Cardiovascular Risk. Nutrition Reviews, 62, 18-27 https://doi.org/10.1111/j.1753-4887.2004.tb00002.xBourne M.C. (2002): Food Texture and Viscosity. 2nd Ed. London, Academic Press: 182–186.Bustamante Mariela, Villarroel Mario, Rubilar Mónica, Shene Carolina (2015): Lactobacillus acidophilus La-05 encapsulated by spray drying: Effect of mucilage and protein from flaxseed (Linum usitatissimum L.). LWT - Food Science and Technology, 62, 1162-1168 https://doi.org/10.1016/j.lwt.2015.02.017Calce Enrica, Mignogna Eleonora, Bugatti Valeria, Galdiero Massimiliano, Vittoria Vittoria, De Luca Stefania (2014): Pectin functionalized with natural fatty acids as antimicrobial agent. International Journal of Biological Macromolecules, 68, 28-32 https://doi.org/10.1016/j.ijbiomac.2014.04.011Charalampopoulos D, Wang R, Pandiella S.S, Webb C (2002): Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology, 79, 131-141 https://doi.org/10.1016/S0168-1605(02)00187-3Gibson G.R. (2004): Prebiotics. Best Practice & Research Clinical Gastroenterology, 2: 287–298.HadiNezhad Mehri, Duc Camille, Han Nam Fong, Hosseinian Farah (2013): Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity. Journal of Food Research, 2, 152- https://doi.org/10.5539/jfr.v2n5p152Hervert-Hernández Deisy, Pintado Concepción, Rotger Rafael, Goñi Isabel (2009): Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. International Journal of Food Microbiology, 136, 119-122 https://doi.org/10.1016/j.ijfoodmicro.2009.09.016Mercier Samuel, Villeneuve Sébastien, Moresoli Christine, Mondor Martin, Marcos Bernard, Power Krista A. (2014): Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions. Comprehensive Reviews in Food Science and Food Safety, 13, 400-412 https://doi.org/10.1111/1541-4337.12075Møller Birger Lindberg (2010): Functional diversifications of cyanogenic glucosides. Current Opinion in Plant Biology, 13, 337-346 https://doi.org/10.1016/j.pbi.2010.01.009Russo Roberto, Reggiani Remo (2014): Variation in the Content of Cyanogenic Glycosides in Flaxseed Meal from Twenty-One Varieties. Food and Nutrition Sciences, 05, 1456-1462 https://doi.org/10.4236/fns.2014.515159Saarela Maria, Virkajärvi Ilkka, Nohynek Liisa, Vaari Anu, Mättö Jaana (2006): Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology, 112, 171-178 https://doi.org/10.1016/j.ijfoodmicro.2006.05.019Sah B.N.P., Vasiljevic T., McKechnie S., Donkor O.N. (2016): Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology, 65, 978-986 https://doi.org/10.1016/j.lwt.2015.09.027Sendra Esther, Fayos Patricia, Lario Yolanda, Fernández-López Juana, Sayas-Barberá Estrella, Pérez-Alvarez José Angel (2008): Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25, 13-21 https://doi.org/10.1016/j.fm.2007.09.003Shim Y.Y., Gui B., Arnison P.G., Wang Y., Reaney M.J.T. (2014): Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: a review. Trends in Food Science & Technology, 38: 5–20.Tripathi M.K., Giri S.K. (2014): Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225-241 https://doi.org/10.1016/j.jff.2014.04.030VELEZ-RUIZ JORGE F., HERNANDEZ-CARRANZA PAOLA, SOSA-MORALES MARIA (2013): PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER. Journal of Food Processing and Preservation, 37, 210-221 https://doi.org/10.1111/j.1745-4549.2011.00638.xVesterlund Satu, Salminen Kari, Salminen Seppo (2012): Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed. International Journal of Food Microbiology, 157, 319-321 https://doi.org/10.1016/j.ijfoodmicro.2012.05.016Zheng Ch.J., Yoo J.-S., Lee T.-G., Choc H.-Y., Kim Y.-H., Kim W.-G. (2005): Fatty acid synthesis is a target for antibacterial activity of unsaturated fatty acids. LEBS Letters, 579: 5157–5162.