Zahra Allahdad1, Johanne Manus1, Blanca R Aguilar-Uscanga2, Stéphane Salmieri1, Mathieu Millette3, Monique Lacroix4. 1. Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada. 2. Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías, Universidad de Guadalajara, 1421, Blvd. Marcelino Garcia Barragan. Col. Olímpica, 44430, Guadalajara, , Jalisco, Mexico. 3. Bio-K Plus International Inc, Preclinical Research Division, 495 Armand-Frappier blvd, Laval, Québec, H7V 4B3, Canada. 4. Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada. Monique.Lacroix@inrs.ca.
Abstract
OBJECTIVES: The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. METHODS: The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37 °C for 14 h. RESULTS: Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143 days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200 Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143 days. CONCLUSION: Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical value of the product.
OBJECTIVES: The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. METHODS: The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37 °C for 14 h. RESULTS: Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143 days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200 Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143 days. CONCLUSION: Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical value of the product.
Authors: Carlos Pereira; Marta Henriques; David Gomes; Andrea Gomez-Zavaglia; Graciela de Antoni Journal: Food Technol Biotechnol Date: 2015-09 Impact factor: 3.918
Authors: Susanne Hempel; Sydne J Newberry; Alicia R Maher; Zhen Wang; Jeremy N V Miles; Roberta Shanman; Breanne Johnsen; Paul G Shekelle Journal: JAMA Date: 2012-05-09 Impact factor: 56.272