The present study aimed at fortification of yoghurt with walnut and flaxseed oils using guar gum. Both the oils were added separately at a concentration of 2% along with two different concentrations of guar gum (0.025% and 0.05%). Fortified yoghurt samples were studied for functional, rheological, microbial and antioxidant properties. Fatty acid profile and oxidative shelf-life of the product was also determined. The addition of oil increased syneresis, antioxidant activity and malondialdehyde formation in yoghurts while the microbial count decreased. Gum addition, significantly (P < 0.05) decreased pH, syneresis, and increased the oxidative stability, antioxidant activity of yoghurt samples while no significant (P > 0.05) effect on microbial content was seen. All yoghurt samples showed pseudo plastic flow behavior with yield stress that increased with increase in gum and oil concentration. Gum and oil addition increased G′, G″, and composite viscosity of yoghurt samples. Walnut fortified yoghurt samples showed significantly (P < 0.05) higher MUFA and PUFA levels among all the samples. Walnut oil fortification showed higher sensory parameters and superior overall quality characteristics than flaxseed oil fortification. Hence, walnut oil is a better option for fortification of yoghurts with essential fatty acids than flaxseed oil.

本研究旨在使用瓜尔豆胶对核桃仁和亚麻籽油进行酸奶强化。两种油分别以2％的浓度以及两种不同浓度的瓜尔豆胶（0.025％和0.05％）添加。研究了强化酸奶样品的功能，流变，微生物和抗氧化性能。还确定了产物的脂肪酸谱和氧化保存期限。添加油可以增加酸奶中的脱水收缩，抗氧化活性和丙二醛形成，同时减少微生物数量。口香糖添加显着（P <0.05）降低了pH值，脱水收缩，并增加了酸奶样品的氧化稳定性，抗氧化活性，而对微生物含量没有显着（P> 0.05）影响。所有酸奶样品均表现出假塑性流动行为，其屈服应力随胶和油浓度的增加而增加。口香糖和油的添加增加了酸奶样品的G'，G''和复合粘度。核桃强化酸奶样品显示所有样品中MUFA和PUFA含量显着较高（P <0.05）。与亚麻籽油强化相比，核桃油强化显示出更高的感官参数和优异的总体质量特征。因此，与亚麻籽油相比，核桃油是用必需脂肪酸强化酸奶的更好选择。与亚麻籽油强化相比，核桃油强化显示出更高的感官参数和优异的总体质量特征。因此，与亚麻籽油相比，核桃油是用必需脂肪酸强化酸奶的更好选择。与亚麻籽油强化相比，核桃油强化显示出更高的感官参数和优异的总体质量特征。因此，与亚麻籽油相比，核桃油是用必需脂肪酸强化酸奶的更好选择。