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Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins

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Abstract

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 108 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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Data Availability

The data sets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

This research was supported by the Ministry of Economy and Innovation of the province of Québec (PSR-SIIRI-984), the National Science and Engineering Research Council of Canada with by Bio-K Plus International Inc. (Laval, Québec, Canada) (CRDPJ 505365-2016). Bio-K Plus International is also acknowledged for providing Bio-K+ beverages and for supplying pea and rice proteins. The authors thank Fettah Rezzouk and Meriem Haddi for their technical support for the preparation of beverages and the microbial analyses.

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Authors and Affiliations

  1. Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada

    Zahra Allahdad, Johanne Manus, Stéphane Salmieri & Monique Lacroix

  2. Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías, Universidad de Guadalajara, 1421, Blvd. Marcelino Garcia Barragan. Col. Olímpica, 44430, Guadalajara, , Jalisco, Mexico

    Blanca R. Aguilar-Uscanga

  3. Bio-K Plus International Inc, Preclinical Research Division, 495 Armand-Frappier blvd, Laval, Québec, H7V 4B3, Canada

    Mathieu Millette

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  1. Zahra Allahdad
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Correspondence to Monique Lacroix.

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MM is paid employee of Bio-K Plus International Inc.

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Allahdad, Z., Manus, J., Aguilar-Uscanga, B.R. et al. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins. Plant Foods Hum Nutr 77, 112–120 (2022). https://doi.org/10.1007/s11130-021-00944-1

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