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Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

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Abstract

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1–3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4–50 °C) after production and during 28-day storage was studied. Acid production and microbial populations (CFU) were enhanced after production and 28-day storage especially for 3 % PF-supplemented sample. The average pH in all samples decreased from 4.5 to 4.04 over 28 days of storage. Syneresis in 1–3 % PF-supplemented probiotic was significantly lower than all other samples. PF supplementation slightly changed the color by increasing yellowness in the final product. PF-supplemented (1–3 %) probiotic fermented milk showed higher storage (G') and loss (G'') moduli in comparison with samples supplemented with 1–3 % SM and the non-supplemented control.

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Acknowledgements

The study was supported with funds from Pulse Canada and Agriculture and Agri-Food Canada's Agricultural Bioproducts Innovation Program. Gratitude is expressed to Yves Raymond for the technical assistance.

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Authors and Affiliations

  1. Bioresource Engineering Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste.-Anne-de-Bellevue, QC, H9X 3V9, Canada

    F. Zare & V. Orsat

  2. Agriculture and Agri-Food Canada, 3600 Casavant Boul, West, Saint-Hyacinthe, QC, J2S 8E3, Canada

    J. I. Boye & C. P. Champagne

  3. Food Science & Agricultural Chemistry Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada

    B. K. Simpson

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  1. F. Zare
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  2. J. I. Boye
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  4. V. Orsat
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Correspondence to J. I. Boye.

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Zare, F., Boye, J.I., Champagne, C.P. et al. Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties. Food Bioprocess Technol 6, 1321–1331 (2013). https://doi.org/10.1007/s11947-012-0828-3

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  • DOI: https://doi.org/10.1007/s11947-012-0828-3

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