Título:	Flaxseed mucilage as a natural thickener in a chocolate whey beverage.
Autoria:	DANTAS, F. B. SANTOS, A. S. P. CRUZ, G. A. MACHADO, F. L. de O. COSTA, I. R. da ARAUJO, I. M. da S. EÇA, K. S. ZAMBELLI, R. A. CARVALHO, J. D. G.
Afiliação:	FERNANDA BATISTA DANTAS, UNIVERSIDADE FEDERAL DO CEARÁ; ANTONIA SAMARA PATRICIO SANTOS, UNIVERSIDADE FEDERAL DO CEARÁ; GIZELE ALMADA CRUZ, UNIVERSIDADE FEDERAL DO CEARÁ; FRANCISCA LÍVIA DE OLIVEIRA MACHADO, UNIVERSIDADE FEDERAL DO CEARÁ; ISRAEL RODRIGUES DA COSTA, UNIVERSIDADE FEDERAL DO CEARÁ; IDILA MARIA DA SILVA ARAUJO, CNPAT; KALIANA SITONIO EÇA, UNIVERSIDADE FEDERAL DO CEARÁ; RAFAEL AUDINO ZAMBELLI, UNIVERSIDADE FEDERAL DO CEARÁ; JULIANE DÖERING GASPARIN CARVALHO, UNIVERSIDADE FEDERAL DO CEARÁ.
Ano de publicação:	2026
Referência:	International Journal of Dairy Technology, v. 79, n. 1, e70088, Jan./Mar. 2026.
Conteúdo:	Background: Growing consumer demand for healthier food products has intensified the search for natural addi-tives. Due to its functional properties, flaxseed mucilage has significant commercial potential whenit comes to enhancing desirable characteristics in food formulations. Aim: This study evaluated the potential of flaxseed mucilage as a natural thickening agent to replaceconventional thickeners in chocolate whey beverages. Methods: Mucilage was extracted from flaxseeds using a water-based method, and its technological properties(solubility, water and oil absorption capacities) were characterised. Four chocolate whey beverageformulations were prepared: control beverage without thickener, beverage with carboxymethyl cellu-lose, beverage with flaxseed mucilage and beverage with carboxymethyl cellulose and flaxseedmucilage. Physicochemical parameters (pH, titratable acidity, moisture, ash, protein and fat) wereanalysed. Rheological behaviour was evaluated by rotational rheometry. Consistency, colour inten-sity and sensory acceptance (consumer testing using a 9-point hedonic scale) were also assessed.All experiments were conducted in triplicate. Data were analysed using the software R, withANOVA, Friedman’s test or Kruskal–Wallis test to identify significant differences between samplemean values (P < 0.05), followed by post hoc Nemenyi’s test for multiple comparisons. Major Findings: The addition of flaxseed mucilage did not cause adverse changes to physicochemical parameters,but significantly improved beverage consistency and colour intensity (P < 0.05). Rheological profileswere consistent with commercial standards, displaying pseudoplastic behaviour. Consumer testsdemonstrated high sensory acceptance. Industrial Implications: Flaxseed mucilage is a viable natural thickening agent for dairy beverages. Its industrial adoptioncould reduce reliance on synthetic additives while meeting clean-label consumer demands.
Thesagro:	Goma Bebida Polissacarídeo
NAL Thesaurus:	Sensory evaluation Rheology Beverages Polysaccharides
Palavras-chave:	Análise sensorial Reologia Gums
ISSN:	1471-0307
Digital Object Identifier:	https://doi.org/10.1111/1471-0307.70088
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPAT)