Sensory evaluation as a tool in assessing the quality of new fermented products

Dominique Valentin,Florence Housson,Manhal Yousseef,Samuel Lubbers

doi:10.32508/stdj.v17i3.1501

Abstract

Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.

Highlights

The increase in global demand of animal proteins in recent years may become a major issue in a close future
Et al [3] have suggested lentil flour as an alternative protein substitution. They showed that supplementation with 1-3% of lentil flour did not affect much sensory properties and overall acceptance compared to traditional yogurt
We propose pea protein as a good substitute for cow milk protein in dairy products, because of its balanced amino acid profile, low level of allergy, functional properties and availability at an affordable price

Summary

Introduction

The increase in global demand of animal proteins in recent years may become a major issue in a close future. In order to initiate the reduction in the use of animal proteins in European diet, it might be interesting to combine dairy proteins with vegetable proteins in products already known by consumers. Et al [3] have suggested lentil flour as an alternative protein substitution. They showed that supplementation with 1-3% of lentil flour did not affect much sensory properties and overall acceptance compared to traditional yogurt. This rate of substitution is not high enough to initiate

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