this patent relates to a characterization study of flaxseed and linseed oil in the first place, followed by the addition of the latter as a food ingredient in the yoghurt type. flax grown (linium usitassimum) is an annual plant in the family linaceae, grown mainly for its fibre, but also for its seeds.the aim of this study was to investigate the physico-chemical properties and microbiological oil and added as an ingredient to make a yogurt nutritional value and energy even more.the physicochemical characterization of seed showed that the water content is low, of the order of 30% above that limit bacterial proliferation, which was confirmed by microbiological analyses based on total coliforms, staphylococcus, year aerobic and reducing sulfito salmonella, yeast and mould.where there is a total lack of these bacteria. the ash content, which is of the order of 3.15% the rate of proteins of 18.49% and the amount of fat, which is of the order of the 30035% seeds are a source of minerals, protein, and fat, respectively.analysis by gas chromatography (gc) showed that linseed oil is rich in unsaturated fatty acid, alpha linolenic acid (omega 3 (55,82%), oleic acid (18.08%) and linoleic acid (16.36% (total).after optimization of the adding percentage of flaxseed oil, which is of the order of 2%, microbiological and sensory analysis and chemical are also made on the new yogurt (yogurt and yogurt a witness.the results show that linseed oil has no effect on the ph (ph = 4.6), acidity (87), which is acceptable according to the specifications nt14.23 (1997), the fact that the ph of yogurt is between 4.3 and 4.7 - acceptable acceptable acidity the yogurt is between 80 and 100.the total extract of yoghurt flax, there has been an increase of 1.55% compared to control you. bacteriological analysis on yogurt flax showed a total absence of total and fecal coliform bacteria and yeasts and moulds.Ce brevet concerne une étude de caractérisation des graines de lin et de lhuile de lin en pre
