Potential use of flaxseed mucilage in dairy product technology

Abstract

The use of flaxseed mucilage as a natural stabilizer in fermented milk was studied by varying the species of lactic acid bacteria used. It was found that flaxseed mucilage was effective in improving texture characteristics, reducing hardness and increasing elasticity. The increase in acid-forming activity of lactic-acid bacteria in the presence of flaxseed mucilage is possibly due to increased levels of starter microorganisms. Flaxseed mucilage in the dairy product did not significantly affect the total amount of proteins, however, there was a tendency to a slight decrease in the amount of proteins in variants FM with strains L.fermentum AG8 and L.plantarum AG9. Flaxseed mucilage has good potential for use as an effective stabilizer in dairy beverages.