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Sensory evaluation as a tool in assessing the quality of new fermented products

Abstract : Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.
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Submitted on : Tuesday, July 9, 2019 - 3:09:09 PM
Last modification on : Saturday, February 12, 2022 - 3:41:20 AM

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Manhal Yousseef, Samuel Lubbers, Florence Husson, Dominique Valentin. Sensory evaluation as a tool in assessing the quality of new fermented products. Science and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩. ⟨hal-02178049⟩

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