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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 10 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.
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| http://dx.doi.org/10.1007/s11130-021-00944-1 | DOI Listing |
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