TY - JOUR
T1 - The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt
AU - Dhakal, Damodar
AU - Kumar, Gaurav
AU - Devkota, Lavaraj
AU - Subedi, Dinesh
AU - Dhital, Sushil
N1 - Funding Information:
The authors acknowledge their Gratitude to Chr. Hansen, Australia for generously providing the probiotic cultures. Special thanks are extended to Anthony De Girolamo at Monash University for his invaluable training in master-sizer operation, scanning electron microscopy techniques, and rheometer usage. Additionally, sincere appreciation is extended to Lakshmi Ramasubramanian for her invaluable contributions to our sensory evaluation study at Monash University.
Publisher Copyright:
© 2024 The Author(s)
PY - 2024/11
Y1 - 2024/11
N2 - Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and individuals with dairy allergies. However, how the bacterial (culture) variations can impact the properties are not yet well investigated. This study aims to investigate the physicochemical attributes, encompassing texture, rheological properties, microstructure, and sensory characteristics, of yoghurt formulated with a lupin-oat base as affected by the addition of commercial probiotics including Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, L. casei 431 (Lactobacillus paracasei), Lactobacillus plantarum, BB12 (Bifidobacterium sps) during storage at 4 °C for 28-day. Significantly, lupin-oat yoghurt fermented with a combination of Lactobacillus plantarum, and Bifidobacterium species exhibited rapid metabolic activity, leading to a notable reduction in fermentation time compared to other probiotic strains. Furthermore, this combination conferred similar water-holding capacity, firmness, and consistency with dairy yoghurt (control). Different probiotic strains induced variations in particle size and led to shear-thinning behaviour across all yoghurt samples. Over the refrigerated storage, a decline in apparent viscosity was observed and lupin-oat yoghurt exhibited greater rigidity compared to dairy yoghurt. Changes in the yoghurt microstructure during storage, notably the presence of increased serum pores were associated with its functional attributes. Confocal and scanning electron microscopy revealed distinctive microstructural features in yoghurt fermented with Lactobacillus plantarum and Bifidobacterium species compared to other probiotic combinations. Notably, this combination garnered higher sensory ratings for appearance, taste, flavour, texture, and overall acceptability, positioning it as a suitable dairy yoghurt alternative. These findings provide insights into enhancing the structural and sensory attributes of lupin-oat-based yoghurt.
AB - Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and individuals with dairy allergies. However, how the bacterial (culture) variations can impact the properties are not yet well investigated. This study aims to investigate the physicochemical attributes, encompassing texture, rheological properties, microstructure, and sensory characteristics, of yoghurt formulated with a lupin-oat base as affected by the addition of commercial probiotics including Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, L. casei 431 (Lactobacillus paracasei), Lactobacillus plantarum, BB12 (Bifidobacterium sps) during storage at 4 °C for 28-day. Significantly, lupin-oat yoghurt fermented with a combination of Lactobacillus plantarum, and Bifidobacterium species exhibited rapid metabolic activity, leading to a notable reduction in fermentation time compared to other probiotic strains. Furthermore, this combination conferred similar water-holding capacity, firmness, and consistency with dairy yoghurt (control). Different probiotic strains induced variations in particle size and led to shear-thinning behaviour across all yoghurt samples. Over the refrigerated storage, a decline in apparent viscosity was observed and lupin-oat yoghurt exhibited greater rigidity compared to dairy yoghurt. Changes in the yoghurt microstructure during storage, notably the presence of increased serum pores were associated with its functional attributes. Confocal and scanning electron microscopy revealed distinctive microstructural features in yoghurt fermented with Lactobacillus plantarum and Bifidobacterium species compared to other probiotic combinations. Notably, this combination garnered higher sensory ratings for appearance, taste, flavour, texture, and overall acceptability, positioning it as a suitable dairy yoghurt alternative. These findings provide insights into enhancing the structural and sensory attributes of lupin-oat-based yoghurt.
KW - Microstructure
KW - Physicochemical properties
KW - Plant-based yoghurt
KW - Probiotics
KW - Sensory characteristics
UR - http://www.scopus.com/inward/record.url?scp=85196807624&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2024.110353
DO - 10.1016/j.foodhyd.2024.110353
M3 - Article
AN - SCOPUS:85196807624
SN - 1873-7137
VL - 156
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 110353
ER -