J Agric Food Chem., 2006, Volume 54; Pages 8788 − 8792.

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Dairy Products.

Hyvärinen, HK. Pihlava, J-M. Hiidenhovi, JA. Hietaniemi, V. Korhonen, HJT. Ryhänen, E-L.

Key Findings:

The paper describes the development of dairy products with added purified SDG. During high-temperature batch pasteurization of milk and whey and under customary manufacture processing of yogurt and ripened cheese, SDG was found to be very stable. SDG recovery in Edam cheese was low; suggesting that supplementation of SDG in the manufacture of semi-hard or hard cheeses is not applicable if SDG is added directly to cheese milk. SDG appears to be technologically and organoleptically suitable for addition to liquid and acidic dairy products.

ABSTRACT:

This study investigated the effects of processing and storage on the stability of purified, flaxseed derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9 degrees C and in yogurt during storage of 21 days at 4 degrees C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8 degrees C. We conclude that SDG can be successfully supplemented in dairy-based products. (Authors abstract)

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