Abstract
Fermentation with lactic acid bacteria (LAB) offers a
natural means to modify technological and nutritional
properties of foods and food ingredients. This study
explored the impact of fermentation with different
exopolysaccharide (EPS) producing LAB on rheological,
chemical and sensory properties of puréed carrots in
water, as a vegetable model, with the focus on texture
formation. The screening of 37 LAB strains for starter
selection revealed 16 Lactobacillus, Leuconostoc and
Weissella strains capable of EPS (dextran, levan, and/or
?-glucan) production in the carrot raw material.
Fermentations with five out of six selected EPS producers
modified perceived texture of the liquid carrot model (p
b 0.05). The formation of low-branched dextran correlated
with perceived thickness, whereas the production of
ß-glucan correlated with perceived elasticity.
Low-branched dextran producing Weissella confusa and
Leuconostoc lactis strains produced thick texture
accompanied by pleasant odour and flavour. The
fermentation with the selected EPS-producing LAB strains
is a promising clean label approach to replace
hydrocolloid additives as texturizers in vegetable
containing products, not only carrot.
Original language | English |
---|---|
Pages (from-to) | 109-118 |
Journal | International Journal of Food Microbiology |
Volume | 207 |
DOIs | |
Publication status | Published - 2015 |
MoE publication type | A1 Journal article-refereed |
Keywords
- ß-glucan
- carrot (Daucus carota L.)
- dextran
- fermentation
- lactic acid bacteria
- texture