Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat (3-glucan: Physicochemical properties, sensory quality, and metabolic changes
文献类型： 外文期刊
作者： Zhou, Xu 1 ; Wang, Hongwei 1 ; Wang, Chen 1 ; Tan, Qian 1 ; Liu, Yuying 1 ; Chen, Hongyu 1 ; Zhang, Yu 1 ; Zhang, Yuhong 2 ; Liu, Shijian 1 ; Suo, Huayi 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, Lhasa 850000, Peoples R China
关键词： Yogurt; Lactiplantibacillus plantarum; Oat (3-glucan; Synbiotics
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2024 年 62 卷
页码：
收录情况： SCI
摘要： The flavor quality of brown yogurt is affected by the different fermentation methods. In this study, we investigated the effects of probiotics (Lactiplantibacillus plantarum S58), prebiotics (oat (3-glucan), and synbiotics (Lactiplantibacillus plantarum S58 combined with oat (3-glucan) on physicochemical properties, consumer acceptance, flavor substances, and metabolites of brown yogurt. The results showed that the addition of probiotics and synbiotics significantly shortened the curdling time of brown yogurt (30 min and 40 min, respectively), and synbiotics improved the physicochemical properties and flavor components of the yogurt. Compared with the control group, the volatile flavor substances in the synbiotic yogurt, such as acetophenone, 2-decanone, and octanoic acid, were significantly increased. Sensory analysis of 111 consumers showed that the sample of synbiotic brown yogurt was highly accepted and close to the ideal point. Synbiotic fermentation alters the metabolic profile of yogurt, increasing the levels of beneficial metabolites and reducing harmful metabolites. In conclusion, synbiotic brown yogurt achieved the highest quality. This study provides a theoretical basis and data support for the development of brown yogurt with high probiotic activity and a unique flavor.
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