Abstract
ABSTRACTIn order to improve the nutritional value and quality of milk products, Helianthus tuberosus L. (HT) and Lupinus luteus (LL) fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7 and Lactobacillus sakei KTU05-6) were used, and the quality parameters (physicochemical, microbiological and sensory) of new fermented milk products were evaluated for the first time ever. Chemical analysis of fermented milk products showed a positive effect of the edible plants. The safety profile and nutritional value were higher in milk-LL products compared with fermented milk-HT products. Fermented milk-HT products were more acceptable because of higher taste pleasure, lower smoothness and external taste compared to fermented milk-LL products. The results clearly indicated that HT rich in inulin and LL rich in proteins can be used with selected LAB to improve the nutritional value and increase the assortment of fermented milk products.
Highlights
Functional milk products enriched with different ingredients become more popular
After 12 h fermentation, the maximum pH drop was seen in milk-Lupinus luteus (LL) samples fermented with P. acidilactici, whereas the least pH changes were found in milk-Helianthus tuberosus L. (HT) samples fermented with P. acidilactici
After 24 h fermentation, milkLL samples fermented with L. sakei stayed the most acidic, whereas milk-HT samples fermented with P. pentosaceus were the least acidic
Summary
Producers are looking for a possibility to create products acceptable by sensory properties, and rich in biological active substances. (HT) and Lupinus luteus (LL), were fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7, Lactobacillus sakei KTU05-6). These edible plants were never used for milk fermentation before and there are no data about processing of milk products using these plants, fermented with LAB. (LL) is a genus of Fabaceae (Leguminosae) family and is widely used in human nutrition and animal feeding since long time (Pedersen & Gylling, 2000). Lupine seeds are rich in proteins and represent a good nutritional balance of essential amino acids. Lupine contains high amounts of carotenoids, tocopherols and lecithin that are characterised as antioxidants (Kohajdova, Karovicova, & Schmidt, 2011; Lampart-Szczapa, Korczak, Nogala-Kalucka, & Zawirska-Wojtasiak, 2003)
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