Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

: Naibaho Jocer, Jonuzi Emir, Butula Nika, Korzeniowska Małgorzata, Föste Maike, Sinamo Karina Nola, Chodaczek Grzegorz, Yang Baoru

Publisher: Elsevier

: 2022

Current Research in Food Science

Current research in food science

: Curr Res Food Sci

: 5

: 1955

: 1964

: 2665-9271

DOI: https://doi.org/10.1016/j.crfs.2022.10.016

: https://doi.org/10.1016/j.crfs.2022.10.016

: https://research.utu.fi/converis/portal/detail/Publication/177156505

Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria.

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