Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties
Citation
Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., Simpson, B.K. (2013). Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties. Food and Bioprocess Technology, [online] 6(5), 1321-1331. http://dx.doi.org/10.1007/s11947-012-0828-3
Abstract
The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1-3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4-50 °C) after production and during 28-day storage was studied. Acid production and microbial populations (CFU) were enhanced after production and 28-day storage especially for 3 % PF-supplemented sample. The average pH in all samples decreased from 4. 5 to 4. 04 over 28 days of storage. Syneresis in 1-3 % PF-supplemented probiotic was significantly lower than all other samples. PF supplementation slightly changed the color by increasing yellowness in the final product. PF-supplemented (1-3 %) probiotic fermented milk showed higher storage (G′) and loss (G″) moduli in comparison with samples supplemented with 1-3 % SM and the non-supplemented control. © 2012 Her Majesty the Queen in Right of Canada as represented by: Food Research and Development Center.