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Abstract The present study aimed at fortification of yoghurt with walnut and flaxseed oils using guar gum. Both the oils were added separately at a concentration of 2% along with… Click to show full abstract
Abstract The present study aimed at fortification of yoghurt with walnut and flaxseed oils using guar gum. Both the oils were added separately at a concentration of 2% along with two different concentrations of guar gum (0.025% and 0.05%). Fortified yoghurt samples were studied for functional, rheological, microbial and antioxidant properties. Fatty acid profile and oxidative shelf-life of the product was also determined. The addition of oil increased syneresis, antioxidant activity and malondialdehyde formation in yoghurts while the microbial count decreased. Gum addition, significantly (P 0.05) effect on microbial content was seen. All yoghurt samples showed pseudo plastic flow behavior with yield stress that increased with increase in gum and oil concentration. Gum and oil addition increased G′, G″, and composite viscosity of yoghurt samples. Walnut fortified yoghurt samples showed significantly (P
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
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