Effect of processing and storage on the stability of flaxseed lignan added to dairy products.
This study investigated the effects of processing and storage on the stability of purified, flaxseed-derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9 degrees C and in yogurt during storage of 21 days at 4 degrees C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8 degrees C. We conclude that SDG can be successfully supplemented in dairy-based products.
Hyvärinen
Helena K
HK
Biotechnology and Food Research, MTT Agrifood Research Finland, FIN-31600 Jokioinen, Finland.
Pihlava
Juha-Matti
JM
Hiidenhovi
Jaakko A
JA
Hietaniemi
Veli
V
Korhonen
Hannu J T
HJ
Ryhänen
Eeva-Liisa
EL
D002072:Butylene Glycols / Q000737:chemistry*; D003611:Dairy Products; D019597:Flax / Q000737:chemistry; D005524:Food Technology; D005960:Glucosides / Q000737:chemistry*; D017705:Lignans / Q000737:chemistry*
D002072:Butylene Glycols; D005960:Glucosides; D017705:Lignans; C090142:secoisolariciresinol diglucoside