首页|Mixture design applied for formulation and characterization of vegetal-based fermented products
Mixture design applied for formulation and characterization of vegetal-based fermented products
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NSTL
Elsevier
The present study consists on the characterization of six different flours in order to evaluate their ability to ferment alone and in mixtures. A discrepancy in the composition and physico-chemical characteristics of the flours was recorded. Three of these flours (oats, chickpea and coconut) were selected for the construction of the mixture design, which was used to formulate a base for a fermented vegetable dessert. Oat and chickpea flours have an effect on color accentuation (Delta E = 17.37) as well as on increasing water retention (75.31 g/100 g). During storage, post-acidification of the media to pH 4.42 was recorded, with a water holding capacity ranging from 56.64 to 66.12 g per 100 g, indicating a change in the texture of the mixtures. The fermented plant product showed a high viability of lactic acid bacteria, more than 107 CFU/mL for L. delbrueckii subsp. Bulgaricus and more than 108 CFU/mL for S. thermophiles after 30 days of storage. The use of flours in the formulation of fermented products was demonstrated as an alternative strategy for the development of new vegetable-based desserts.
FlourFermentationTextureMixture design
Chekdid, Aldjia Ait、Kahn, Cyril J. F.、Prevot, Eulalie、Ferri, Mathieu、Lemois, Beatrice、Choquet, Catherine、Linder, Michel
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Univ Lorraine, LIBio, F-F54000 Nancy, France
St Hubert SA, 13-15 Rue Pont Halles, F-94150 Rungis, France
NSTL
Elsevier
