Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

Soumaya El Bouchikhi,Yassir El Alaoui,Philippe Pagès,Yahya Bensouda,Azeddine Ibrahimi

doi:10.1186/s12896-019-0539-1

Soumaya El Bouchikhi, Yassir El Alaoui + Show 3 more

Open Access

https://doi.org/10.1186/s12896-019-0539-1

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Abstract

BackgroundThe textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors.ResultsA significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations.ConclusionSyneresis varies very closely with sodium caseinate concentration, starch concentration and also with their association, regardless of the concentrations of lactose and ferment. In fact syneresis could be reduced to an optimum level if a sodium caseinate-starch mixed system is employed: Less syneresis gels could be obtained at a sodium caseinate concentration above 5% if starch is used above 1%.

Highlights

The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance
This study demonstrated that sodium caseinate considerably decreased syneresis in the fermented model system compared to starch while ferment and lactose did not affect significantly syneresis
The effect of starch on the acidification profile was revealed as an important element to consider in the understanding of the impact of reduced fermentation time on syneresis

Summary

Introduction

The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. Fermented food products have a great nutritional value and beneficial effect on host gut micro-biome due to their probiotics bacteria, which have a positive impact on human health [1]. There is a growth in the development of fermented functional dairy products reflecting great interest in studying dairy products that demonstrate health benefits. This market expansion is highly attributed to the food technologist’s research, in particular, the development of new ingredients as flavors, fat substitutes, and protein ingredients to be added in the product in order to improve different qualitative and technical aspects. Among the different process parameters such as heat treatment, fermentation, storage conditions and starter culture, milk base

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