Yogurt formulations with functional properties using strawberries and chia seeds were developed. A central composite design was used to evaluate the effect of the concentration of these products on the lipid, crude protein, dietary fiber, pH, acidity, apparent viscosity, fatty acid profile, minerals, lactic acid bacteria count, and Bifidobacteria during the yogurts’ storage as well as the sensorial analysis. The addition of chia seeds increased the levels of crude protein, lipids, dietary fiber, and polyunsaturated fatty acids, especially the omega-3, and mineral content. Yogurt acceptance among consumers was proportional to the addition of strawberries and inversely proportional to the addition of chia seeds. The formulation containing 6% chia and 12% strawberry had an acceptability index >70%. During storage, the yogurt had adequate amounts of lactic acid bacteria, at least 10⁷ colony forming units (CFU) g^-1, and Bifidobacteria, at least 10⁶ CFU g^-1. This allows it to qualify as a probiotic.

开发了使用草莓和奇亚籽具有功能特性的酸奶配方。中央复合设计用于评估酸奶生产过程中这些产品的浓度对脂质，粗蛋白，膳食纤维，pH，酸度，表观粘度，脂肪酸谱，矿物质，乳酸菌计数和双歧杆菌的影响。储存以及感官分析。添加奇亚籽可增加粗蛋白，脂质，膳食纤维和多不饱和脂肪酸（尤其是omega-3）的含量和矿物质含量。消费者对酸奶的接受程度与草莓的添加成正比，与奇亚籽的添加成反比。包含6％chia和12％草莓的配方的可接受指数> 70％。在储存期间^7个菌落形成单位（CFU）g ^-1和双歧杆菌，至少10 ⁶  CFU g ^-1。这使其有资格成为益生菌。