Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/485 |
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| author | Marco Montemurro Michela Verni Carlo Giuseppe Rizzello Erica Pontonio |
| author_facet | Marco Montemurro Michela Verni Carlo Giuseppe Rizzello Erica Pontonio |
| author_sort | Marco Montemurro |
| collection | DOAJ |
| description | Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential. |
| first_indexed | 2024-03-11T09:45:04Z |
| format | Article |
| id | doaj.art-8352c8e08f4c4bfd87d5d97238814a80 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:04Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8352c8e08f4c4bfd87d5d97238814a802023-11-16T16:40:02ZengMDPI AGFoods2304-81582023-01-0112348510.3390/foods12030485Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and CharacterizationMarco Montemurro0Michela Verni1Carlo Giuseppe Rizzello2Erica Pontonio3Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyDepartment of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyPlant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.https://www.mdpi.com/2304-8158/12/3/485yogurt-likehemplactic acid bacteriafermentationnutritional characterizationshelf-life |
| spellingShingle | Marco Montemurro Michela Verni Carlo Giuseppe Rizzello Erica Pontonio Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization Foods yogurt-like hemp lactic acid bacteria fermentation nutritional characterization shelf-life |
| title | Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization |
| title_full | Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization |
| title_fullStr | Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization |
| title_full_unstemmed | Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization |
| title_short | Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization |
| title_sort | design of a plant based yogurt like product fortified with hemp flour formulation and characterization |
| topic | yogurt-like hemp lactic acid bacteria fermentation nutritional characterization shelf-life |
| url | https://www.mdpi.com/2304-8158/12/3/485 |
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