2024/06/12 by Matysek, Julia, Baier, Anne, Kalla-Bertholdt, Ann-Marie +3
#600 Technik #Medizin #angewandte Wissenschaften::620 Ingenieurwissenschaften::620 Ingenieurwissenschaften und zugeordnete Tätigkeiten #angewandte Wissenschaften::630 Landwirtschaft::630 Landwirtschaft und verwandte Bereiche #angewandte Wissenschaften::640 Hauswirtschaft und Familie::640 Hauswirtschaft und Familie #cavitation #dietary fibre #high-power ultrasound #lactic acid fermentation #off-flavour reduction #pea protein isolate
paper · doi:10.14279/depositonce-20696
The impacts of ultrasound application and fibre enrichment on the aroma profile and texture characteristics of a pea protein-based yoghurt alternative were studied. Stable yoghurt alternative gels were produced in formulations with and without 3% fibre enrichment using ultrasound or high-pressure homogenisation prior to lactic acid bacteria fermentation. Fibre enrichment had an increasing effect on gel strength, but a decreasing effect on water-holding capacity. Ultrasound significantly reduced off-flavour-related compounds, whereas yoghurt-related compounds were significantly increased. The effects on aroma profile were attributed to cavitation. Effects of cavitation might have increased the availability of substrate for the fermentation and might have altered the proteins' surface and surface hydrophobicity, resulting in detachment of hydrophobic, reversibly bound off-flavour compounds. No major effects of 3% fibre enrichment on off-flavours were detected.