Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers, Florence Husson To cite this version: Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers, Florence Husson. Fer- mentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, Elsevier, 2016, 69, pp.430-437. 10.1016/j.lwt.2016.01.060. hal-01396424 HAL Id: hal-01396424 https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01396424 Submitted on 20 Nov 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. 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Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties Manhal Yousseef a,Celine Lafarge a, Dominique Valentin b, Samuel Lubbers a, 1, * Florence Husson a, a UMR Procedes Alimentaires et Microbiologiques A 02.102, AgroSup Dijon, Universite de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France b Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS, INRA, Universite de Bourgogne, 9E Boulevard Jeanne d'Arc, 21000 Dijon, France Five mixtures of milk and pea protein (0e40 g pea protein/100 g total protein) were fermented by ten Keywords: starter cultures of lactic acid bacteria (LAB)2 to select the cocktails that can lead to products similar to a Pea protein conventional yoghurt. Generally speaking, an increase in pea concentration leads to products with higher Cow milk protein acidity, higher syneresis and lower firmness. From the sensory perspective, up to 30 g pea protein/100 g Lactic acid bacteria Rheology total protein, starter cultures show either positive or negative effects. A principal component analysis Sensory properties (PCA)3 and a hierarchical cluster analysis (HCA)4 carried out on all variables revealed five groups of products. Two groups of products of 0 g or 10 g pea protein/100 g total protein seemed to be the most similar to conventional dairy products. The third group included products fermented with two starters with negative characteristics such as astringency and bitterness. The last two groups included members made of 10 g, 20 g, 30 g and 40 g pea protein/100 g total protein, among them one group showing a positive sensory profile. From this group, four starter cultures seem promising for the fermentation of milk and pea protein mixtures. 1. Introduction flour, protein isolate (Aiking, de Boer, & Vereijken, 2006). Pea protein is easily digestible and has a high-quality amino acid profile The use of plant proteins, especially pulse proteins, to extend or as well as high lysine and arginine content (Schneider & substitute for animal-derived products is one way to guarantee Lacampagne, 2000), but their use is limited by undesirable sen- food security, sustainable production in environmental safety and sory characteristics. The main perceived compounds in pea odor health benefits (Boland et al., 2013). Successful uses of plant pro- profile are described as ‘green’, ‘grassy’, ‘hay-like’, ‘pea pod’ and are teins as food ingredients depend on their functional characteristics generated by degradation of fatty acids during extraction processes and their sensory impacts in the final products. The positive func- or by microbial activity on seed during storage (Hansen, Jakobsen, tional properties (gelation, emulsification, foaming …) of this & Christensen, 2000; Murat, Bard, Dhalleine, & Cayot, 2013). Lac- protein source make it a promising food ingredient (Boye, Zare, & tic acid fermentation with selected starter cultures could improve Pletch, 2010; Ma et al., 2011; Swanson, 1990). One of the major the organoleptic characteristics of foodstuff containing pea pro- pulses is pea (Pisum sativum L.). Peas are usually consumed as seed, teins. The LAB species like Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus helveticus … have shown positive effects on the organoleptic Abbreviations: LAB, lactic acid bacteria; PCA, principal component analysis; properties of fermented products in terms of flavor and texture (El HCA, hierarchical cluster analysis; V.max, maximum acidification rate; T.end, the Soda, Abd El Wahab, Ezzat, Desmazeaud, & Ismail, 1986; Marilley, time necessary to reach pH 4.7; pH.12 h, the pH after 12 h of fermentation; ANOVA, Ampuero, Zesiger, & Casey, 2004; Moslehishad, Mirdamadi, fi analysis of variance; LSD, least signi cant difference. & * Corresponding author. Ehsani, Ezzatpanah, Moosavi-Movahedi, 2013). Furthermore, E-mail address: fl[email protected] (F. Husson). exopolysaccharide production has been reported in most of these 1 Co-last author. LAB species, which increase the viscosity and firmness, and 2 Lactic acid bacteria. improve the texture of yoghurts (Leroy & De Vuyst, 2004; Ruas- 3 Principal component analysis. Madiedo, Hugenholtz, & Zoon, 2002). Mixed cultures have been 4 Hierarchical cluster analysis 1 shown to reduce more lactose in fermented soymilks than a single stored at 4 C. strain, although sometimes single cultures reduce pH more than mixed cultures (Wang, Yu, & Chou, 2002). Acidification by S. ther- 2.3. Product characterization mophilus of soy beverage was faster than that of milk, but the combination of S. thermophilus and different LAB strains did not 2.3.1. pH and titratable acidity measurements lead to faster acidification in soy beverage, contrary to what was Changes in pH values during fermentation were determined observed in milk, where symbiosis seems to occur (Champagne, every 2 h at room temperature using a calibrated pH electrode and Green-Johnson, Raymond, Barrette, & Buckley, 2009). Studies per- a pH-meter (Vision 6071, JENCO Electronics LTD, Shanghai, China). formed on fermented milk supplemented with a small quantity of Three kinetic parameters were calculated from the curve plant protein (up to 5%) showed positive effects on textural and pH ¼ f(time), using Eq. (1): rheological properties of gels, both with soy protein (Drake, Chen, Tamarapu, & Leenanon, 2000) and lentil flour (Zare, Boye, Orsat, V:max ¼ dpH= (1) Champagne, & Simpson, 2011). On the other hand, negative sen- dt sory effects have been noted in products supplemented with plant proteins. The substitution of 50% or more cow milk by soya milk in where V.max5 is the maximum acidification rate (mUnit pH/min). fermented milk products led to a decrease in liking that might be T.end6 was the time necessary to reach pH 4.7 (hours); the value pH due, in part, to the fact that consumers were expecting the fer- 4.7 was chosen because it is the pH at which gels begin to form. The mented milk product to taste like a regular yoghurt (Tu, Valentin, value pH.12 h7 was the pH obtained after 12 h of fermentation (Unit Husson, & Dacremont, 2010). This last observation reveals the dif- pH); 12 h was selected because there were significant differences in ficulty of assessing a new product (mixed soy and milk) when it is pH values among the different mixtures (cow milk and pea milk) in similar to a well-identified reference, in this case, conventional most of the studied cultures. Titratable acidity was determined cow's milk yoghurt. according to the Dornic degree (D ) method (Robinson & Wilbey, The aim of this study is to screen 10 starter cultures of seven LAB 1998). Three replicate experiments were carried out for each species for the fermentation of five ratios of cow protein/pea pro- measurement. tein from 0 to 40 g pea protein/100 g total protein, in order to determine the combination of starter culture and pea concentra- 2.3.2. Syneresis measurement tion which gives the end product the closest to a traditional yoghurt The degree of whey separation was determined according to a in terms of physico-chemical and sensory attributes. The pH siphon method (Amatayakul, Sherkat, & Shah, 2006). Syneresis reduction during fermentation, titratable acidity, syneresis and after one, seven and 14 days of storage at 4 C was measured in texture properties of the final product after one, seven and 14 days triplicate and expressed as a percentage of total weight of the of storage at 4 C were measured. Finally, a standard descriptive product. analysis approach was used to compare the sensory profiles of these products with that of a cow's milk yoghurt fermented with 2.3.3. Rheological analysis commercial milk ferments. Rheological characteristics were evaluated by Texture Analyzer TA.HD plus (Stable Micro Systems, Godalming, England) with 2. Materials and methods Exponent software version 6. A single penetration test was per- formed using a cylindrical probe of 10 mm diameter, a 5 Kg-load 2.1. Ingredients and cultures cell with a return distance of 85 mm, a test speed of 1.00 mm/s and 9 mm as the distance of penetration. From the curve, four values ® The pea protein isolate Nutralys S85F was supplied by Roquette were collected representing “Firmness”: maximum force value, (Lestrem, France) and skim milk powder was purchased from “Consistency”: positive area under the curve, “Index of Viscosity/ Regilait (Saint-Martin-Belle-Roche, France). Lactose monohydrate, Consistency”: minimum force value and “Cohesiveness”: negative sodium citrate and calcium phosphate monobasic were purchased area under the curve. This test was performed in triplicate after one, from Sigma (St. Louis, USA). A homemade yoghurt set containing seven and 14 days of storage at 4 C. lyophilized S. thermophilus and Lactobacillus bulgaricus) were used as a reference (Alsa, Rueil-Malmaison, France). S.