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  • Author or Editor: O. Ben Moussa x
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Yoghurt is considered as a healthy food. Thus, it could convey functional and bioactive ingredients. Chia seeds are of great interest due to their ability to improve consumer health. In this study, chia seeds were added to stirred yoghurt at different doses (1.5, 3, 4.5, or 6%). The effects of chia seeds on physicochemical, microbiological, and sensory qualities were assessed during 28 days of refrigerated storage. The results showed that chia seeds slightly decreased post-acidification, the lowest value was obtained in yogurt with 3% chia seeds (24°D), but syneresis rose significantly (P<0.05) when 6% of chia seeds was added. Furthermore, chia seeds promote viability of yoghurt bacteria, and antioxidant activity reached 62.20±0.02% in yoghurt added with 1.5% chia seeds. However, proteolysis is not affected. The effects of chia seeds were not dose dependent as 4.5% and 6% did not follow trend. These findings were affirmed by sensory characteristics. Thus, stirred yoghurt containing 1.5 or 3% of chia seeds proved to be the most adequate choices.

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The aim of this research was to investigate the effect of Aloe vera gel on the quality of probiotic lassi. Probiotic lassi was prepared by adding 15% of Aloe vera gel and inoculating with probiotic Lactobacillus fermentum strain. Results showed that physicochemical properties of fortified probiotic lassi were not affected by these modifications during the storage period (P>0.05), however, antioxidant activities, texture and aroma sensory parameters differed significantly (P<0.05). Lactobacillus and Streptococcus counts exhibited same behavior in Aloe vera probiotic lassi products as in control (P>0.05) after 21 days of storage. Aloe vera probiotic lassi has a beneficial effect on human health.

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Acta Alimentaria
Authors:
I. Mahmoudi
,
O. Ben Moussa
,
M. Chouaibi
,
A. Telmoudi
,
W. Boukari
, and
M. Hassouna

Abstract

Cultured buttermilk is a dairy beverage with a high nutritive value. In the current study, functional cultured buttermilk was formulated using probiotic Lactobacillus plantarum and flaxseed fortification to improve the potential health benefits. The cultured buttermilk samples were analysed for pH, lactic acidity, colour, phase separation, viscosity, microbiology and sensory properties. The results showed non-significant changes in acidity and pH. However, flaxseed fortification decreased phase separation and increased viscosity of buttermilks. In addition, a significant difference in colour attributes was revealed between samples. Sensory characteristics of cultured buttermilks were acceptable to produce a functional food.

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