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Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent
Author(s) -
Shi Hao,
Kraft Jana,
Guo Mingruo
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15431
Subject(s) - food science , bifidobacterium animalis , lactobacillus acidophilus , syneresis , streptococcus thermophilus , probiotic , chemistry , lactobacillus paracasei , lactobacillus , population , pectin , inulin , xanthan gum , biology , bacteria , bifidobacterium , rheology , fermentation , materials science , medicine , genetics , environmental health , composite material
A plain symbiotic almond yogurt‐like product was formulated and developed using a plant‐based starter YF‐L02 ( Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus supplemented with Lactobacillus acidophilus , Lactobacillus paracasei , and Bifidobacterium animalis ) and inulin; 0.6% polymerized whey protein (PWP), 0.3% pectin, and 0.05% xanthan gum were optimized for the formula of the almond yogurt alternative. Two groups with/without calcium citrate and vitamin D 2 were prepared and analyzed for chemical composition, changes in pH, viscosity, and probiotic survivability during storage at 4 °C for 10 weeks. The results showed that (1) over 10 weeks storage, the differences in the pH, viscosity, and probiotic survivability between the control and the fortified samples were not significant ( P > 0.05); (2) the pH of both yogurt samples decreased 0.2 units while their viscosity slightly increased during storage; (3) the populations of L. paracasei and B. animalis remained above 10 6 cfu/g during the storage, whereas the population of L. acidophilus decreased dramatically during the first 4 weeks, especially the control group; (4) the microstructure was examined by scanning electron microscopy, revealing a compact and denser gel structure formed by 0.6% PWP with the presence of 0.3% pectin and 0.05% xanthan gum. In conclusion, PWP might be a proper gelation agent for the formulation of symbiotic almond yogurt alternative. Practical Application In this study, polymerized whey protein was used as a gelation agent to formulate symbiotic almond yogurt alternatives with comparable physical texture and probiotic survivability to dairy yogurt during storage. This technology may be used for the development of plant‐based fermented foods.