Impact of a starch hydrolysate on the production of exopolysaccharides in a fermented plant-based dessert formulation - Université de Lorraine
Journal Articles Foods Year : 2023

Impact of a starch hydrolysate on the production of exopolysaccharides in a fermented plant-based dessert formulation

Cyril J F Kahn
Béatrice Lemois
  • Function : Author
  • PersonId : 1326274

Abstract

Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 • C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log 10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
Fichier principal
Vignette du fichier
foods-12-03868-v2.pdf (1.16 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
Licence

Dates and versions

hal-04345920 , version 1 (14-12-2023)

Licence

Identifiers

Cite

Aldjia Ait Chekdid, Cyril J F Kahn, Béatrice Lemois, Michel Linder. Impact of a starch hydrolysate on the production of exopolysaccharides in a fermented plant-based dessert formulation. Foods, 2023, 12 (20), pp.3868. ⟨10.3390/foods12203868⟩. ⟨hal-04345920⟩
10 View
30 Download

Altmetric

Share

More