Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey

Petrevska, Simona and Trajkovska, Biljana and Nakov, Gjore and Zlatev, Zlatin and Raykova, Violeta and Ivanova, Nastia Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey. Sustainability, 16(20) (8944).

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Abstract

This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Biljana Trajkovska
Date Deposited:	20 Mar 2025 14:37
Last Modified:	20 Mar 2025 14:37
URI:	https://eprints.uklo.edu.mk/id/eprint/10832

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• Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey. (deposited 20 Mar 2025 14:37) [Currently Displayed]
  • Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey. (deposited 24 Mar 2025 21:17)

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