Impact of whole chia seeds (Salvia Hispanica) addition on the properties and stability of the set-type yogurt

  • Karima Tazrart Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Algeria
  • Linda Ould-Saadi Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Algeria
  • Leila Smail-Benazzouz Laboratoire de Biomathématiques, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Algeria
  • Djamel Edine Kati Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Algeria
DOI: https://doi.org/10.35219/foodtechnology.2023.1.08
Keywords: chia seeds, natural plain yogurt, physicochemical properties, antioxidant activity, LAB counts, sensory analysis

Abstract

Natural plain yogurts enriched with 1, 2, and 3% of whole chia seeds (Y1, Y2, and Y3 respectively) were produced, in addition to a control yogurt (CY) without supplementation. The physicochemical parameters monitoring was conducted every week for a period of 4 weeks of cold storage (4°C) at the days 1, 7, 14, 21 and 28 (mentioned as D1, D7, D14, D21 and D28 respectively). The results showed that the pH values and titratable acidity didn’t fluctuate significantly between samples (P>0.05). The syneresis highest degree was observed for CY, which indicates a better capacity of retaining water for fortified yogurts. The total polyphenol contents increased significantly with increasing enrichment rates and ranged from 0.13±0.006 to 0.21±0.02 mg EAG/g for CY and Y3 respectively on D1. The antioxidant activity, estimated by DPPH and ABTS tests was significantly higher in enriched yogurts (from 24.1±1.66 to 49.4±2.11% of DPPH inhibition on D14 for CY and Y3 respectively). The viability of lactobacilli and streptococci was significantly enhanced in yogurts containing chia seeds compared to the control (P<0.05). The sensory analysis revealed that the chia seeds addition increased the intensity of smell, aroma, sweetness and consistency of yogurts and decreased their acidity. Y2 and Y3 samples were the most appreciated by the panelists.

Published
2023-03-20
How to Cite
Tazrart, Karima, Linda Ould-Saadi, Leila Smail-Benazzouz, and Djamel Edine Kati. 2023. “Impact of Whole Chia Seeds (Salvia Hispanica) Addition on the Properties and Stability of the Set-Type Yogurt”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 47 (1), 125-39. https://doi.org/https://doi.org/10.35219/foodtechnology.2023.1.08.
Issue
Vol 47 No 1 (2023)
Section
ORIGINAL ARTICLES

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.