On November 26, Professor Farah Hosseinian will present a talk on how the flaxseed dietary fiber in yogurt/kefir can enhance the bioactivity and nutritional value.
Flaxseed (usitatissimum L) is one of the richest sources of bioactives including omega-3 fatty acid, mucilage (soluble fibre) and lignans (diphenolics). Flaxseed mucilage is a by-product/leftover that is obtained after extraction of the flaxseed oil. Flaxseed contains approximately 28 per cent dietary fibre in a ratio percentage of soluble to insoluble fibre of 20:80. Yogurt and kefir (fermented dairy products) are an important part of a healthy diet with demonstrated benefits to bone and dental health and overall body functioning properly. In Canada, production of yogurt sold increased by 45 per cent between 2000 and 2013. The kefir market is growing rapidly and gaining popularity around the world, especially in Canada and the United States. Fermentation can be used as a novel tool to incorporate flaxseed DF into yogurt and kefir to enhance the bioactivity and nutritional value of the food product.
Where: Ottawa Public Library, Sunnyside Branch, 1049 Bank Street.
When: Wednesday, Nov. 26 from 6:30 p.m. to 7:30 p.m.
This free 20-minute discussion will be followed by a question and answer session.
The Science Café series is organized by the Faculty of Science at Carleton University to discuss relevant issues facing our society and how science can help solve real-world problems. Meet some of our award-winning faculty members and graduate students as they share their excitement about science with the community. For more information, visit: Sciencecafe.Carleton.ca.