Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods. PRACTICAL APPLICATION: Functional ingredients including fiber and low amounts of good-quality sources of fat have a simple manufacturing process, do not require heating, and perform well once incorporated to the matrix. They are versatile and could be incorporated in other bakery products to substitute butter or even oil, to obtain a reduced calorie product and with an enhanced nutritional profile and good sensory properties.

Impact of Inulin Addition on Properties of Natural Yogurt

The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI; elasticity index, EI; solid-liquid balance—SLB; multi-speckle diffusing-wave spectroscopy, MS-DWS) and physical stability (syneresis; LUMiSizer test) of yogurts were investigated. All samples were non-Newtonian pseudoplastic liquids. The sample with 15% inulin content presented an approx. 4% higher pH value (4.34), 3-fold greater MVI and almost 5-fold higher penetration force, compared to the control sample (0% of inulin). In turn, the use of inulin addition in the range of 3–15% w/w resulted in a reduction of syneresis (p < 0.05). A linear decrease in the values of instability indexes and sedimentation velocities was noted in the function of inulin content increase (LUMiSizer test). The application of inulin (in the range of 3–15% w/w) as a functional additive to yogurts significantly contributed to enhancement of their physical stability. Summing up, the possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, thus such products can be classified as functional foods and a health claim can be put on the label.