Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/22/21/8348 |
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| author | Patrycja Cichońska Ewa Domian Małgorzata Ziarno |
| author_facet | Patrycja Cichońska Ewa Domian Małgorzata Ziarno |
| author_sort | Patrycja Cichońska |
| collection | DOAJ |
| description | The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d<sub>4,3</sub> ≈ 76.8–84.2, Span ≈ 2.24–2.35 for BG vs. d<sub>4,3</sub> ≈ 38.2–47.0, Span ≈ 1.90–2.00 for B). The BG vs. B showed lower viscosity (0.47 Pa·s for BG vs. 0.81 Pa·s for B at shear rate 75 s<sup>−1</sup>) and slightly lower but satisfactory stability (after 21 days at 6 °C, the Turbiscan Stability Index TSI ≈ 1.3–2.0 for BG vs. TSI ≈ 0.6–0.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products. |
| first_indexed | 2024-03-09T18:39:44Z |
| format | Article |
| id | doaj.art-0591624b023444e6b35a35da01482d53 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-09T18:39:44Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-0591624b023444e6b35a35da01482d532023-11-24T06:46:40ZengMDPI AGSensors1424-82202022-10-012221834810.3390/s22218348Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based BeveragesPatrycja Cichońska0Ewa Domian1Małgorzata Ziarno2Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, PolandThe objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d<sub>4,3</sub> ≈ 76.8–84.2, Span ≈ 2.24–2.35 for BG vs. d<sub>4,3</sub> ≈ 38.2–47.0, Span ≈ 1.90–2.00 for B). The BG vs. B showed lower viscosity (0.47 Pa·s for BG vs. 0.81 Pa·s for B at shear rate 75 s<sup>−1</sup>) and slightly lower but satisfactory stability (after 21 days at 6 °C, the Turbiscan Stability Index TSI ≈ 1.3–2.0 for BG vs. TSI ≈ 0.6–0.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products.https://www.mdpi.com/1424-8220/22/21/8348plant-based beveragesfermentationstorage stabilityviscoelastic propertiesparticle size distributionoscillatory rheology |
| spellingShingle | Patrycja Cichońska Ewa Domian Małgorzata Ziarno Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages Sensors plant-based beverages fermentation storage stability viscoelastic properties particle size distribution oscillatory rheology |
| title | Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages |
| title_full | Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages |
| title_fullStr | Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages |
| title_full_unstemmed | Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages |
| title_short | Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages |
| title_sort | application of optical and rheological techniques in quality and storage assessment of the newly developed colloidal suspension products yogurt type bean based beverages |
| topic | plant-based beverages fermentation storage stability viscoelastic properties particle size distribution oscillatory rheology |
| url | https://www.mdpi.com/1424-8220/22/21/8348 |
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