| Title: | Effects of Oat beta-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt |
| Author(s): | Zhao P; Li N; Chen L; Guo Y; Huang Y; Tong L; Wang L; Fan B; Wang F; Liu L; |
| Address: | "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China. Agrotechnology & Food Sciences Group, Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Department of Agricultural Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada" |
| DOI: | 10.3390/molecules28073067 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "This study investigated the effect of oat beta-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% beta-glucan significantly accelerated the lactic acid bacteria-induced fermentation, with the time for reaching the target pH of 4.6 shortened from 3.5 h to 3 h (p < 0.05); increased the plastic module (G') from 693 Pa to 764 Pa when fermenting 3 h (p < 0.05); and enhanced the water-holding capacity from 77.29% to 82.15% (p < 0.05). The identification of volatile organic compounds (VOCs) in low-fat pea protein yogurt by GC-IMS revealed a significant decrease in aldehydes and a significant increase in alcohols, ketones and acids in the pea yogurt after fermentation (p < 0.05). Among them, the levels of acetic acid, acetone, 2,3-butanedione, 3-hydroxy-2-butanone, and ethyl acetate all significantly increased with the addition of oat beta-glucan (p < 0.05), thereby providing prominent fruity, sweet, and creamy flavors, respectively. Combined with the results of sensory analysis, the quality characteristics of pea protein yogurt with 1% oil by adding 1% oat beta-glucan were comparable to the control sample with 3% oil. Therefore, oat beta-glucan has a good potential for fat replacement in pea protein yogurt" |
| Keywords: | *Pea Proteins Yogurt/analysis Taste *beta-Glucans/chemistry Avena/chemistry flavoring substance low-fat yogurt oat beta-glucan pea protein; |
| Notes: | "MedlineZhao, Peiyao Li, Nana Chen, Lingyun Guo, Yahong Huang, Yatao Tong, Litao Wang, Lili Fan, Bei Wang, Fengzhong Liu, Liya eng 2021YFD1600101/Ministry of Science and Technology of the People's Republic of China/ 2022YFF1102100/Ministry of Science and Technology of the People's Republic of China/ Switzerland 2023/04/14 Molecules. 2023 Mar 29; 28(7):3067. doi: 10.3390/molecules28073067" |
