Simple item page
 

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0003-0264-6027
cris.virtual.author-orcid0000-0001-6208-3364
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcid3a339447-e0e3-4999-acbe-5a9505932da9
cris.virtualsource.author-orcid89950f06-27d8-47dd-92ba-f75bdd787f6c
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enFermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorSzymandera-Buszka, Krystyna
dc.contributor.authorKidoń, Marcin
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorBrzozowska, Anna
dc.contributor.authorKowiel, Angelika
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.date.access2025-04-25
dc.date.accessioned2025-04-25T07:37:53Z
dc.date.available2025-04-25T07:37:53Z
dc.date.copyright2025-01-29
dc.date.issued2025
dc.description.abstract<jats:p>Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/foods14030438
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2712
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/14/3/438
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFoods
dc.relation.pagesart. 438
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enlactic fermentation
dc.subject.enchia seed
dc.subject.enflax seed
dc.subject.encucumber
dc.subject.enzucchini
dc.subject.enchemical composition
dc.subject.ensensory quality
dc.subject.enphenolic compounds
dc.subject.enantioxidant activity
dc.subject.eninstrumental analysis
dc.titleApplication of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
dc.title.volumeSpecial Issue Fermented Food: Processing Technology, Microbiology and Health Benefits
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume14