The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega‐3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9‐desaturase (18) index was found highest (75.67 ± 8.04) in EFSP‐fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9‐desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP‐fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.

中文翻译：

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高胆固醇血症受试者的双强化酸奶与挤压的亚麻籽欧米茄脂肪酸和纤维的健康脂质指数和理化性质。

本研究的目的是为高胆固醇血症受试者准备名牌酸奶。酸奶是通过强化欧米茄脂肪酸和挤压亚麻籽粉（EFSP）的膳食纤维，由绵羊和牛奶制成的。EFSP，嗜热链球菌和保加利亚乳杆菌加入2％的酸形成酸奶。EFSP的保水能力，脂肪吸附能力，溶胀和溶解度分别为14.38±3.16g / g，5.31±0.93g油/g、25.57±1.35ml/g和30.53±8.5％。蛋白质含量的最近值从4.12％显着增加到5.12％。总脂肪含量从3.50％增加到4.28％。膳食纤维总量从0％增加到24.14％。观察到C18：1n9和C18：2n6脂肪酸含量显着增加。与其他酸奶中的omega脂肪酸相比，omega-3（18：3n3）的含量显着增加。动脉粥样硬化指数（IA：2.23±0.41至1.42±0.23）和血栓形成指数（IT：1.68±0.95至0.65±0.01）显着降低，而低胆固醇和高胆固醇脂肪酸的比例（HH：0.82±0.05至1.29±0）。46）羊奶酸奶中含量明显增加。牛奶酸奶中的IA（2.74±0.31至1.48±0.08）和IT（1.84±0.28至0.39±0.04）也显着降低，而HH（0.54±0.05至1.12±0.02）显着增加。在EFSP强化的羊奶酸奶中发现Δ9去饱和酶（18）指数最高（75.67±8.04），在牛奶酸奶中发现最低（62.27±8.65），而在奶牛中Δ9去饱和酶（16）指数最高（6.21±1.25）牛奶酸奶，最低（3.93±1.38）的EFSP强化羊奶酸奶。在强化酸奶中还发现了对稠度，硬度，粘度指数和内聚力的显着影响。EFSP对污渍培养的菌落形成也有重要影响。强化产品具有良好的风味和质地接受度。因此; EFSP改善了健康脂质的质量和理化特性。