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Physicochemical and Microstructural Properties of Fermentation-induced Almond Emulsion-filled Gels with Varying Concentrations of Protein, Fat and Sugar Contents by Jia Zhao; Bhesh Bhandari; Claire Gaiani; Sangeeta Prakash is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Physicochemical and Microstructural Properties of Fermentation-induced Almond Emulsion-filled Gels with Varying Concentrations of Protein, Fat and Sugar Contents about?

The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat and sugar in the almond milk were varied from 2% to 6%, 0.8%–7% and 0.6%–7%, respectively and fermented using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles __cultures__ to form a gel structure. Both protein and fat increased the gel strength, viscosity (stirred gel) and lightness of almond yoghurts as the concentration increased. The addition of protein content increased the cohesiveness (from 0.70 to 1.17), water holding capacity (from 28.75% to 52.22%) and D~4,3~ value of particle size (from 32.76 μm to 44.41 μm) of almond yoghurt. Fat reduction decreased the firmness (from 6.56 g to 4.69 g), D~4,3~ value (from 88.53 μm to 18.37 μm), and water holding capacity (from 48.96% to 27.66%) of almond yoghurt. With sugar addition, almond yoghurt showed increased adhesiveness, decreased lightness and a low pH, with no significant difference in firmness, particle size, and flow behaviour. The confocal images provided evidence that the fortified protein contents homoge

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Author

Jia Zhao; Bhesh Bhandari; Claire Gaiani; Sangeeta Prakash

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)