Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt

Abstract

Sturgeon gelatin hydrolysates combined with epigallocatechin‐3‐gallate (SGH + EGCG) were incorporated in fat‐free set‐type yogurt stabilized using sturgeonish (Ysg) or bovine gelatin (Ybg). Sturgeon gelatin hydrolysates in combination with epigallocatechin‐3‐gallate increased yogurts probiotics growth during refrigerated storage. In Ysg with SGH + EGCG at 0.1 g/dL the flow behavior index (n) was decreased, and the values of consistency coefficient (k), complex viscosity (η*), and yield stress (τ0) increased. Ysg and Ybg had higher acidification rates during fermentation compared to control (Yc). However, the higher SGH + EGCG (0.3 g/dL) led to an increased syneresis and weaker hardness. Results indicated the enhanced fermentation rates, textural, and gelation of Ysg with SGH + EGCG at 0.1 g/dL.