Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties.

A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards

Flaxseed or linseed is an oilseed obtained from a plant, known as the flax (Linum usitatissimum). It is a valuable source of various bioactive components such as omega-3 polyunsaturated fatty acids, proteins, lignans, dietary fibres and phytochemicals. The in-vivo, in-vitro studies and research on human subjects and in animal models, conducted throughout the globe, on health benefits associated with the consumption of various forms of flaxseed are discussed in this review. It provides an insight into recent developments and potential applications of flaxseeds in the form of whole seeds, meals, flour or oil in an array of food and feed products and non-food industrial applications. The details about novel health benefits associated with flaxseeds and information related to commercially available flaxseed-based i.e. enriched products are also the salient feature of the review. Here, we have provided the state of the art of most recent comprehensive information post the first detailed review on flaxseed as a modern food released in 2014.

A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards

Flaxseed or linseed is an oilseed obtained from a plant, known as the flax (Linum usitatissimum). It is a valuable source of various bioactive components such as omega-3 polyunsaturated fatty acids, proteins, lignans, dietary fibres and phytochemicals. The in-vivo, in-vitro studies and research on human subjects and in animal models, conducted throughout the globe, on health benefits associated with the consumption of various forms of flaxseed are discussed in this review. It provides an insight into recent developments and potential applications of flaxseeds in the form of whole seeds, meals, flour or oil in an array of food and feed products and non-food industrial applications. The details about novel health benefits associated with flaxseeds and information related to commercially available flaxseed-based i.e. enriched products are also the salient feature of the review. Here, we have provided the state of the art of most recent comprehensive information post the first detailed review on flaxseed as a modern food released in 2014.

Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.

Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt

Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt. With 3% culture levels, the required TA (0.90% LA) was achieved in minimum 6 h incubation. With an increase in UF retentate addition, there was observed a highly significant decrease in overall acceptability, body and texture and colour and appearance scores, but there was highly significant increase in rheological parameters of yoghurt samples. Yoghurt made from even 13.75% total solids containing nil UF retentate was observed to be sufficiently firm by the sensory panel. Most of the sensory attributes of yoghurt made with 13.50% total solids were significantly better than yoghurt prepared with either 13 or 14% total solids. Standardised milk heated to 85 °C/30 min resulted in significantly better overall acceptability in yoghurt. Overall acceptability of optimised yoghurt was significantly better than a branded market sample. UF retentate addition adversely affected yoghurt quality, whereas optimization of culture levels, totals milk solids and others process parameters noticeably improved the quality of plain set yoghurt with a shelf life of 15 days at 4 °C.