Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins

Allahdad, Zahra; Manus, Johanne; Aguilar-Uscanga, Blanca Rosa; Salmieri, Stéphane; Millette, Mathieu et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2022). Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins Plant Foods for Human Nutrition , vol. 77 , nº 1. pp. 112-120.

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Résumé

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.

Type de document:	Article
Mots-clés libres:	Fermentation; Food analysis; Lactobacillus; Plant-based protein; Probioti
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	22 juin 2022 19:04
Dernière modification:	22 juin 2022 19:04
URI:	https://espace.inrs.ca/id/eprint/12278

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