Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

Abstract

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1–3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4–50 °C) after production and during 28-day storage was studied. Acid production and microbial populations (CFU) were enhanced after production and 28-day storage especially for 3 % PF-supplemented sample. The average pH in all samples decreased from 4.5 to 4.04 over 28 days of storage. Syneresis in 1–3 % PF-supplemented probiotic was significantly lower than all other samples. PF supplementation slightly changed the color by increasing yellowness in the final product. PF-supplemented (1–3 %) probiotic fermented milk showed higher storage (G') and loss (G'') moduli in comparison with samples supplemented with 1–3 % SM and the non-supplemented control.