Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties
The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v)...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000968 |
| _version_ | 1811187691404918784 |
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| author | Vikram Reddy Narala Madara Asnate Jugbarde Ivars Orlovs Markus Masin |
| author_facet | Vikram Reddy Narala Madara Asnate Jugbarde Ivars Orlovs Markus Masin |
| author_sort | Vikram Reddy Narala |
| collection | DOAJ |
| description | The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v) to the mixes made up of 0, 1, 2, 3, and 4% inulin, and incubation was done at 45 °C until it reaches a pH of 4.5. A significant (p<0.05) increase in counts of Streptococcus thermophilus and Lactobacillus bulgaricus were observed with the addition of inulin (2, 3, and 4%) and count was maintained more than 6 log CFU/g during 10 days of storage. The maximum overrun of 42.87 ± 3.74% was obtained with the addition of 4% inulin. The fermentation of pea protein ice cream mixes showed a significant (p<0.05) reduction in the hardness and melting times increased with the inulin addition. The colour values L*, a* and b* were influenced by fermentation and blueberry-juice concentration in the formulation. It can be concluded that the addition of inulin to the pea protein yoghurt-ice cream showed prebiotic activity and influenced the textural properties during the development of vegan probiotic food as a dairy alternative. |
| first_indexed | 2024-04-11T14:06:45Z |
| format | Article |
| id | doaj.art-31d20e0e904246e68103f3c908c404da |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T14:06:45Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-31d20e0e904246e68103f3c908c404da2022-12-22T04:19:50ZengElsevierApplied Food Research2772-50222022-12-0122100136Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural propertiesVikram Reddy Narala0Madara Asnate Jugbarde1Ivars Orlovs2Markus Masin3Nature Foods Ltd, Ģertrūdes iela 53 - 7, Rīga LV-1011, Latvia; Medical Institute for Nutrition Science and Technology, Uriekstes iela 1, Riga LV-1005, Latvia; Corresponding author at: Nature Foods Ltd, Ģertrūdes iela 53 - 7, Rīga LV-1011, Latvia.Nature Foods Ltd, Ģertrūdes iela 53 - 7, Rīga LV-1011, LatviaNature Foods Ltd, Ģertrūdes iela 53 - 7, Rīga LV-1011, LatviaMedical Institute for Nutrition Science and Technology, Uriekstes iela 1, Riga LV-1005, LatviaThe study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties – hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v) to the mixes made up of 0, 1, 2, 3, and 4% inulin, and incubation was done at 45 °C until it reaches a pH of 4.5. A significant (p<0.05) increase in counts of Streptococcus thermophilus and Lactobacillus bulgaricus were observed with the addition of inulin (2, 3, and 4%) and count was maintained more than 6 log CFU/g during 10 days of storage. The maximum overrun of 42.87 ± 3.74% was obtained with the addition of 4% inulin. The fermentation of pea protein ice cream mixes showed a significant (p<0.05) reduction in the hardness and melting times increased with the inulin addition. The colour values L*, a* and b* were influenced by fermentation and blueberry-juice concentration in the formulation. It can be concluded that the addition of inulin to the pea protein yoghurt-ice cream showed prebiotic activity and influenced the textural properties during the development of vegan probiotic food as a dairy alternative.http://www.sciencedirect.com/science/article/pii/S2772502222000968Pea proteinsIce creamS. thermophilusL. bulgaricusInulinPrebiotic |
| spellingShingle | Vikram Reddy Narala Madara Asnate Jugbarde Ivars Orlovs Markus Masin Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties Applied Food Research Pea proteins Ice cream S. thermophilus L. bulgaricus Inulin Prebiotic |
| title | Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties |
| title_full | Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties |
| title_fullStr | Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties |
| title_full_unstemmed | Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties |
| title_short | Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties |
| title_sort | inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein based vegan yoghurt ice cream while improving the textural properties |
| topic | Pea proteins Ice cream S. thermophilus L. bulgaricus Inulin Prebiotic |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222000968 |
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