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Abstract：
In recent years, there has been a growing interest in developing novel foods with improved health and nutritional characteristics, particularly through the supplementation and development of dairy products with plant-based ingredients. In this study, the response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of common bean whey-fortified yogurt (CBWFY) production containing Lactobacillus bulgaricus, and common bean whey (CBW) with a high probiotic count, superior physicochemical and textural properties, and desirable sensory attributes. The experiments were planned using the \"box-Behnken design\" (BBD) with three independent variables: fermentation time (0-10 h), common bean ratio (25-100%), and the amount of starter culture (1-5%). To assess the physicochemical properties of the yogurt, such as pH, titratable acidity, viable cell count, and syneresis of the CBWFY, they were determined and optimized. In all the common bean whey samples, the optimum conditions were obtained by supplementing cow milk with 25% common bean whey (CBW), an inoculation ratio of 1-4%, and fermentation for 5.54 h. Fermentation time and CBW concentration significantly affected the viability of L. bulgaricus and the physicochemical attributes of yogurt. This study demonstrated that the addition of cow milk with 25% CBW from the white bean variety produced probiotic yogurt with the highest L. bulgaricus population (up to 8.55 log CFU/mL) compared to the other varieties and an enhancement in the yogurt\'s pH and acidity, while a decrease in yogurt syneresis occurred. In general, the results of the current study showed that adding up to 25% white common bean whey to probiotic yogurt can be an option for producing yogurt with potential functional and sensory quality.
UNASSIGNED:
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-023-05876-z.
UNASSIGNED:
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-023-05876-z.
摘要：
近年来,人们对开发具有改善健康和营养特性的新型食品越来越感兴趣，特别是通过补充和开发含有植物性成分的乳制品。在这项研究中,采用响应面法（RSM）优化了含保加利亚乳杆菌的普通豆乳清强化酸奶（CBWFY）的成分配方和工艺参数，和普通豆乳清（CBW）具有高益生菌计数，优异的物理化学和纹理特性，和理想的感官属性。实验是使用具有三个独立变量的“box-Behnken设计”（BBD）计划的：发酵时间（0-10小时），普通豆比(25-100%)，和发酵剂的数量（1-5％）。为了评估酸奶的理化性质，如pH值,可滴定酸度，活细胞计数，和CBWFY的脱水收缩，他们被确定和优化。在所有常见的豆乳清样品中，通过在牛奶中添加25％的普通豆乳清（CBW）来获得最佳条件，接种比例为1-4%，发酵时间和CBW浓度显著影响保加利亚乳杆菌的活力和酸奶的理化特性。这项研究表明，与其他品种相比，从白豆品种中添加25％CBW的牛奶可产生具有最高保加利亚乳杆菌种群（高达8.55logCFU/mL）的益生菌酸奶，并且酸奶的pH值和酸度得到提高。而酸奶脱水减少。总的来说,目前的研究结果表明，在益生菌酸奶中添加高达25％的白普通豆乳清可以作为生产具有潜在功能和感官质量的酸奶的选择。
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■在线版本包含补充材料，可在10.1007/s13197-023-05876-z获得。
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■在线版本包含补充材料，可在10.1007/s13197-023-05876-z获得。
