Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin

摘要

This study aimed at investigating the suitability of flaxseed oil cake plant milk to produce an innovative highly bioactive yogurt-like beverage by using yogurt lactic acid bacteria (LAB). Three variants of beverage were prepared, namely, without inulin and supplemented with 5 g·1~(-1) and 10 g·1~(-1) of inulin. Viability of LAB, levels of polyphenolics, flavonoids, reducing sugars, lactic acid and radical-scavening activity were estimated. Also colour, rheological and particle size distribution measurements were performed. During storage at 6 °C for 21 days, viability of LAB was better than the recommended minimum level for yogurt (＞ 10~6 CFU·ml~(-1)). Fermentation improved the antioxidant activity, polyphenolics and flavonoids concentrations, whereas viscosity of the samples decreased. Inulin, added as a prebiotic, increased acidity and total polyphenolics concentration as well as enhanced survival of LAB. Besides the well-known positive properties of the raw matrix, fermentation allowed to obtain beverages with different features. Due to the functional and biochemical characteristics conferred to the yogurt-like flaxseed oil cake milk beverages, the use of yogurt cultures showed a potential for industrial application. These beverages could be used as a new, non-dairy vehicle for LAB consumption, in particular by vegetarians and lactose-intolerant consumers.