Browsing by Subject "Protein-fortification"

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    Potential of homopolysaccharide-producing starter cultures in the fermentation of coconut yoghurt alternatives enriched with pea protein isolate
    (2026) Libberecht, Sophie; Ristevska, Mia; Gibis, Monika; Loeffler, Myriam; Libberecht, Sophie; Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Campus Ghent, 9000 Ghent, Belgium; Ristevska, Mia; Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Campus Ghent, 9000 Ghent, Belgium; Gibis, Monika; Department of Food Material Science, University of Hohenheim, 70593 Stuttgart, Germany;; Loeffler, Myriam; Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Campus Ghent, 9000 Ghent, Belgium; Martínez-Culebras, Pedro Vicente;; Roig, Patricia;; Martínez-Culebras, Pedro Vicente; Roig, Patricia
    This study investigates the use of a homopolysaccharide (HoPS)-producing Latilactobacillus sakei strain for the production of protein-enriched plant-based yoghurt analogues based on coconut milk. Formulations varied in added sucrose (2.5% or 5.0% w / w ), pea protein isolate (PPI; 0–5.0% w / w ), and tapioca starch (0%, 1.5% w / w ), and were fermented with either a HoPS-producing strain ( L. sakei 1.411), or a non-exopolysaccharide (EPS)-producing control strain ( L. sakei 1.2037) with very similar acidification kinetics. Microbial growth and pH were monitored, HoPS content was determined via HPLC, and both firmness and syneresis were assessed during 5 days of storage at 4 °C. EPS yields were significantly higher ( p < 0.05) in samples with 5.0% w / w added sucrose compared to those with 2.5% w / w . Fermentation with L. sakei 1.411 generally resulted in firmer gels ( p < 0.05) and reduced syneresis ( p < 0.05) compared to L. sakei 1.2307 and the enhanced viscosity (sample thickness) was also observed in a sensory analysis. Samples containing starch and 5.0% w / w PPI showed the highest firmness-related values. These findings demonstrate the potential of in situ HoPS production to improve the texture and stability of protein-enriched coconut-based yoghurt analogues. It highlights the importance of matrix formulation, strain selection and process control, which all contribute to the final product quality.