Influence of flaxseed components on fermented dairy product properties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F18%3AN0000064" target="_blank" >RIV/26722861:_____/18:N0000064 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/18:43915763
Result on the web
<a href="https://www.agriculturejournals.cz/publicFiles/411_2017-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/411_2017-CJFS.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/411/2017-CJFS" target="_blank" >10.17221/411/2017-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Influence of flaxseed components on fermented dairy product properties
Original language description
The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 +/- 1 degrees C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QJ1510274" target="_blank" >QJ1510274: Production and complex gentle processing of flaxseed and its application in new functional foods</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
36
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
51-56
UT code for WoS article
000431535600008
EID of the result in the Scopus database
2-s2.0-85044416361