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Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding

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Abstract

Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the α-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of α-glucan type EPS in a chocolate pudding model.

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Acknowledgements

This study is funded by Bayburt University through an internal fund.

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  1. Department of Food Engineering, Faculty of Engineering, Bayburt University, 69000, Bayburt, Turkey

    Hümeyra İspirli, Fatmanur Demirbaş & Enes Dertli

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  1. Hümeyra İspirli
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  2. Fatmanur Demirbaş
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  3. Enes Dertli
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Correspondence to Enes Dertli.

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İspirli, H., Demirbaş, F. & Dertli, E. Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding. J Food Sci Technol 55, 3821–3826 (2018). https://doi.org/10.1007/s13197-018-3181-3

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  • DOI: https://doi.org/10.1007/s13197-018-3181-3

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