DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0318

PRODUKTY LNĚNÝCH SEMEN V MLÉČNÝCH VÝROBCÍCH / THE FLAXSEED PRODUCTS IN DAIRY PRODUCTS

Eva Samková1, Simona Janoušek Honesová1, Karolína Reindl1, Jan Bárta2
1 Katedra potravinářských biotechnologií a kvality zemědělských produktů, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice
2 Katedra rostlinné výroby, Fakulta zemědělská a technologická, Jihočeská univerzita v Českých Budějovicích, Studentská 1668, 370 05 České Budějovice

Consumer demand for healthy food is constantly growing. As a result, researchers' interest in functional foods or foods enriched with nutritionally desirable compounds has increased. Dairy products can also be used for enrichment. At the same time, suitable supplements are mainly products of plant origin (e.g., fruits, vegetables, cereals, oilseeds), which can provide the manufactured products with valuable dietary fiber, antioxidants, unsaturated fatty acids, vitamins, or minerals. However, adding any substance can affect the processing and the technological and sensory properties of dairy products. The paper focuses on the importance of milk and oilseeds, on the enrichment of dairy products with flaxseed, and describes advantages and disadvantages, including consumer sensory acceptance.

Keywords: dairy products, flaxseed, technological properties, sensory acceptance

pages: 318-328, online: 2024



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