Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 1 / 2020

Łopusiewicz, Ł. – Drozłowska, E. – Siedlecka, P. – Mężyńska, M. – Bartkowiak, A.
Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin
Journal of Food and Nutrition Research, 59, 2020, No. 1, s. 61-70

Łukasz Łopusiewicz, Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin; Janickiego 35, 71270 Szczecin, Poland. E-mail:

Received 27 November 2019; 1st revised 19 February 2020; accepted 15 March 2020; published online 18 March 2020.

Summary: 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·l-1 and 10 g·l-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 (> 106 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.

Keywords: fermentation; yogurt; plant milk; beverage; flaxseed oil cake

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