Determination Chemical and Sensory and Rheology Characteristics of Kashk Powder From a Mixture of Flaxseed Extract and Yogurt

Article Type:
Research/Original Article (دارای رتبه معتبر)

The aim of this study was to add flaxseed extract powder to Kashk and increase its usefulness and health. In this research, fresh yogurt was used to produce Kashk. Yogurt was drained to a solid of 16.5% and then mixed with 2.5, 5, 7, 10, 12.5 and 15% flaxseed extract powder. Then the produced Kashk was dried with a spray dryer. The tests carried out on the product (Kashk powder) include chemical tests (moisture, fat, protein, pH and acidity), sensory tests (taste, color, odor, taste and general acceptance) and physical tests (solubility and viscosity). The results of this study indicated that with the increase in extract content, pH, moisture and fat content increased and acidity and protein content decreased significantly (p ≤ 0.05). Regarding the physical properties, the results showed that increasing the amount of flaxseed extract in the Kashk powder caused a decrease in solubility and a significant increase (p ≤ 0.05) of viscosity. Sensory evaluation of Kashk powder samples showed that the addition of flaxseed extract reduced the product color scores. Also, the highest amount of consistency score was belonging to the sample with 15% flaxseed extract, which had a significant difference (p≥0.05) with other samples. Addition of flaxseed extract did not have any significant effect on odor scores of different samples. On the other hand, the results showed that the addition of flaxseed extract up to 7.5% did not have a significant effect on the taste scores of the samples, but in higher amounts, significantly decreased (p ≤ p ≤ 0.05) taste scores which were mainly due to the bitter taste. Similarly, the overall acceptance score in samples with a maximum of 7.5% of the flaxseed extract was similar to the control sample, and after that, with the increase of the flaxseed extract, the overall acceptance score decreased significantly (p≥0.05).

Journal of Innovation in food science and technology, Volume:13 Issue: 47, 2021
31 to 41  
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