Abstract
Syneresis and low viscosity are two major quality defects found in yogurt. The addition of food stabilizer is necessary to overcome the issue. Oyster mushroom (Pleurotus ostreatus) could be utilized as a source of natural food stabilizer because it contains β-glucan. The objective of this study was to evaluate the effect of Pleurotus ostreatus aqueous extract (POAE) on physicochemical properties, protein profile and total lactic acid bacteria of yogurt fortified with Lactobacillus acidophilus. Yogurt was processed with the addition of POAE at 1%, 2%, and 3% (v/v) before fermentation and compared with control. Yogurt added with 3% POAE had the highest viscosity (P<0.05), protein content (P<0.05), and total acid content (P<0.05), but had the lowest syneresis (P<0.05) among others. The addition of POAE up to 3% (v/v), however, did not affect reducing sugar content and total lactic acid bacteria in yogurt. A 12.49 kDa protein was present in yogurt added with 3% POAE. Therefore, POAE could be used as natural stabilizer for yogurt fortified with Lactobacillus acidophilus with recommended addition level of 3% (v/v).
Highlights
Yogurt is one of dairy products that offers health benefits
Yogurt made with food stabilizer has acceptable viscosity and no syneresis is found during display (Skryplonek et al, 2019)
Oyster mushroom (Pleurotus ostreatus) is rich in β-glucan that can be used as natural food stabilizer (Tjokrokusumo, 2010). β-glucan is one of dietary fibers that offers health benefits such as immunomodulator, reduce plasma cholesterol, prevent hypertension, diabetes, obesity and colorectal cancer (Lambeau and McRorie, 2017)
Summary
Yogurt is one of dairy products that offers health benefits. Yogurt is fermented by two well-known lactic acid bacteria (LAB), Lactobacillus bulgaricus and Streptococcus thermophilus. Low viscosity and syneresis are two most common problems affecting the quality and acceptance of yogurt. These quality defects are the results of low final pH of yogurt. Besides uncontrolled fermentation conditions and storage time, the fortification of probiotics to yogurt could affect the acidity level and the pH of the final products. Lazaridou et al, (2014) reported that β-glucan extracted from wheat improves viscosity and acceptance, reduces syneresis and calories without altering pH. The objective of this study was to evaluate the effect of Pleurotus ostreatus aqueous extract (POAE) on physicochemical properties, protein profile and total lactic acid bacteria of yogurt fortified with Lactobacillus acidophilus
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
