Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei : Effect on probiotic survival and yoghurt quality attributes.

This study focused on developing yoghurt products fortified with flaxseed mucilage (FM), flaxseed oil (FO), and free or encapsulated Lacticaseibacillus casei probiotics to enhance probiotic viability and nutritional quality. FM (0.9%) combined with sodium alginate (2%) was used as a wall material for encapsulating L. casei, and its addition, along with encapsulation, significantly improved probiotic survival during 21 days of storage at 4 °C. While FM and FO enhanced water holding capacity and probiotic viability, their incorporation with free L. casei reduced sensory acceptance due to increased acidity and altered texture; however, encapsulated L. casei maintained probiotic viability without negatively affecting acidity, texture, or overall acceptance. The study concludes that yoghurt fortified with encapsulated L. casei and FM can be successfully produced with improved probiotic stability and acceptable sensory properties.