Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins.

Abstract

The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4°C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. The beverage was supplementedwitha50/50 mixture of pea and rice protein concentrateto 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37°Cfor 14 h. Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143days. Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical valueof the product.