This study was designed to produce functional symbiotic cacao milk pudding and evaluate the influence of adding Lactiplantibacillus plantarum and different levels of ground golden flaxseed and flaxseed mucilage(FM)on ...This study was designed to produce functional symbiotic cacao milk pudding and evaluate the influence of adding Lactiplantibacillus plantarum and different levels of ground golden flaxseed and flaxseed mucilage(FM)on the sensory,chemical,syneresis,and microbiological parameters of milk cacao pudding.Flaxseed mucilage was extracted by heating.Antioxidant activity,Total Phenolic Content,Total Flavonoid Content,phenolics&flavonoids profile,and chemical analysis for flaxseed powder and FM were done.Sensory and chemical exami-nations of fortified puddings were performed.In addition,spoilage indicators and survivability of L.plantarum were also estimated.The analysis of flaxseed powder and FM indicated that they had significant antioxidant potential with high TPC and TFC.FM had considerably higher concentrations of all investigated phenolic compounds compared to the powder,especially chlorogenic acid;it also displayed higher DPPH inhibition(74.53%)compared to the powder(57.12%).Flaxseed powder(2.5%)and FM(0.3%)in cacao pudding treatments received the highest sensory scores.Flaxseed powder and mucilage improved pudding syneresis with significantly increased fat,protein,and ash.They act as potent prebiotics through promoting growth and activity of L.plantarum.Moreover,the synergistic antimicrobial activity of probiotics and prebiotics inhibited the growth of coliforms,yeast,and mold in examined samples.This study concluded that probiotic,flaxseed,and FM have prospective functions that enhance dairy pudding characteristics,and flaxseed was found to be an economic source of bioactive components.Consequently,these findings pave the way for enhancing food traits and creating novel functional products with significant added value from flaxseed.展开更多
文摘This study was designed to produce functional symbiotic cacao milk pudding and evaluate the influence of adding Lactiplantibacillus plantarum and different levels of ground golden flaxseed and flaxseed mucilage(FM)on the sensory,chemical,syneresis,and microbiological parameters of milk cacao pudding.Flaxseed mucilage was extracted by heating.Antioxidant activity,Total Phenolic Content,Total Flavonoid Content,phenolics&flavonoids profile,and chemical analysis for flaxseed powder and FM were done.Sensory and chemical exami-nations of fortified puddings were performed.In addition,spoilage indicators and survivability of L.plantarum were also estimated.The analysis of flaxseed powder and FM indicated that they had significant antioxidant potential with high TPC and TFC.FM had considerably higher concentrations of all investigated phenolic compounds compared to the powder,especially chlorogenic acid;it also displayed higher DPPH inhibition(74.53%)compared to the powder(57.12%).Flaxseed powder(2.5%)and FM(0.3%)in cacao pudding treatments received the highest sensory scores.Flaxseed powder and mucilage improved pudding syneresis with significantly increased fat,protein,and ash.They act as potent prebiotics through promoting growth and activity of L.plantarum.Moreover,the synergistic antimicrobial activity of probiotics and prebiotics inhibited the growth of coliforms,yeast,and mold in examined samples.This study concluded that probiotic,flaxseed,and FM have prospective functions that enhance dairy pudding characteristics,and flaxseed was found to be an economic source of bioactive components.Consequently,these findings pave the way for enhancing food traits and creating novel functional products with significant added value from flaxseed.
