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Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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Microfluidization improved hempseed yogurt's physicochemical and storage properties.

Jiaxin Xu1, Xiangrong Fan1, Xinyue Xu1

  • 1College of Food Science and Technology, Bohai University, Jinzhou, China.

Journal of the Science of Food and Agriculture
|November 16, 2023
PubMed
Summary

Microfluidization enhances hempseed yogurt quality by improving texture, taste, and stability. This novel processing method offers a promising approach for superior plant-based dairy alternatives.

Keywords:
hempseed yogurtmicrofluidizationphysicochemical propertiesstorage stability

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Area of Science:

  • Food Science
  • Dairy Technology
  • Plant-based Foods

Background:

  • Plant-based yogurts often face challenges with color, texture, and taste.
  • Improving the quality and shelf-life of hempseed yogurt requires innovative processing.
  • Investigating microfluidization as a pre-fermentation treatment for hempseed yogurt.

Purpose of the Study:

  • To evaluate the impact of microfluidization on hempseed yogurt properties.
  • To assess changes in microstructure, particle size, and mechanical characteristics.
  • To determine effects on sensory acceptability, microbial activity, and storage stability.

Main Methods:

  • Hempseed yogurt was subjected to microfluidization before fermentation.
  • Analysis included particle size, water holding capacity, texture, and rheology.
  • Sensory evaluation, pH, titratable acidity, and lactic acid bacteria (LAB) counts were measured during 20 days of storage.

Main Results:

  • Microfluidization reduced particle size, creating a uniform distribution and improving water holding capacity.
  • Enhanced texture and rheological properties led to higher sensory scores.
  • Microfluidization inhibited post-acidification, increased LAB counts, and improved storage stability.

Conclusions:

  • Microfluidization significantly improves the physicochemical properties and storage stability of hempseed yogurt.
  • This method offers a viable strategy for producing high-quality plant-based yogurt alternatives.
  • Supports the application of microfluidization to meet consumer demand for premium food products.