Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

Author:

Fan Xiangrong1,Liu Xiaoqing1,Yan Yaxin1,Hua Dong1,Liu Jun2,Huo Dafei3,Liu He1ORCID

Affiliation:

1. College of Food Science and Technology Bohai University Jinzhou China

2. Shandong Yuwang Ecological Food Industry Co. Ltd Yucheng China

3. Liaoning Douhua Tianbao Food Technology Co., LTD Shenyang China

Abstract

AbstractAs a by‐product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant‐based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS‐added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.

Funder

Liaoning Revitalization Talents Program

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

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