Abstract
The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega-3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9-desaturase (18) index was found highest (75.67 ± 8.04) in EFSP-fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9-desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP-fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.
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Key Points
Flaxseed oil as a functional food ingredient has been incorporated into dairy products, baked foods, muffins, juices, macaroni, meat, and pasta products. The aim of the present study was to prepare yogurt for the hypercholesterolemic subjects. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). After incorporation of flaxseed powder into yogurts, total dietary fiber values were 24.11 (%) for EFSP‐fortified sheep milk yogurt and 24.14 (%) for EFSP‐fortified cow milk yogurt.
In the current study, EFSP (2%) was the optimal concentration that provides viscosity building capacity of soluble components and water binding. EFSP‐fortified yogurt presented higher cohesiveness values and showed a similar effect on viscosity index.
Fortification of EFSP in yogurt led to better firmness, more consistency, and better health lipid indices. EFSP at 2% can act as good stabilizer and texturizer in yogurt formation and can be a healthy alternative for hazardous adulterants used for yogurt formation. Sensorial tests also verified a good flavor and textural acceptance. After the enumeration of starter culture, the colony formation of yogurt was also improved by addition EFSP.