ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Fermented oat milk as a base for lactose-free sauce

Аннотация
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods. Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%. Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.
Ключевые слова
Oats , plant milk , sauce , fermentation , apple pectin , rheology , lactose-free
СПИСОК ЛИТЕРАТУРЫ
  1. Zabolevaemostʹ naseleniya po osnovnym klassam bolezney v 2000–2019 gg. [Population morbidity by disease, 2000–2019] [Internet]. [cited 2021 Aug 12]. Available from: https://rosstat.gov.ru/folder/13721.
  2. Kurochkina AA, Bikezina TV, Orlova VI. The impact of healthy eating trends on the market of food products. Science and Business: Ways of Development. 2020;113(11):171–176. (In Russ.).
  3. Bakumenko OE, Scherba IV, Budkevich RO, Budkevich EV, Ionova KS. Food diet – the basis for the development of functional food products. Food Industry. 2021;(3):59–62. (In Russ.).
  4. Ranadheera CS, Vidanarachchi JK, Rocha RS, Cruz AG, Ajlouni S. Probiotic delivery through fermentation: Dairy vs. non-dairy beverages. Fermentation. 2017;3(4). https://doi.org/10.3390/fermentation3040067.
  5. Bansal S, Mangal M, Sharma SK, Gupta RK. Non-dairy based probiotics: A healthy treat for intestine. Critical Reviews in Food Science and Nutrition. 2016;56(11):1856–1867. https://doi.org/10.1080/10408398.2013.790780.
  6. Aboulfazli F, Shori AB, Baba AS. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. LWT – Food Science and Technology. 2016;70:261–270. https://doi.org/10.1016/j.lwt.2016.02.056.
  7. Reshetnik EI, Utochkina EA. Healthy food products with probiotic and prebiotic properties. Foods and Raw Materials. 2013;1(1):88–94. https://doi.org/10.12737/1562.
  8. Korosteleva MM, Agarkova EYu. Principles of food fortification with functional ingredients. Dairy Industry. 2020;(11):6–8. (In Russ.).
  9. Belitz H-D, Grosch W, Schieberle P. Milk and dairy products. In: Belitz H-D, Grosch W, Schieberle P, editors. Food chemistry. Berlin, Heidelberg: Springer; 2009. pp. 498–545. https://doi.org/10.1007/978-3-540-69934-7_11.
  10. Baumgartner B, Özkaya B, Saka I, Özkaya H. Functional and physical properties of cookies enriched with dephytinized oat bran. Journal of Cereal Science. 2018;80:24–30. https://doi.org/10.1016/j.jcs.2018.01.011.
  11. Ivanova M, Petkova N, Todorova M, Dobreva V, Vlaseva R, Denev P, et al. Influence of citrus and celery pectins on physicochemical and sensory characteristics of fermented dairy products. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry. 2020;21(4):533–545.
  12. Goyal MR, Kumar A, Gupta AK. Novel dairy processing technologies: Techniques, management, and energy conservation. Boca Raton: Apple Academic Press; 2018. 340 p. https://doi.org/10.1201/9781315167121.
  13. Gavrilova N, Chernopolskaya N, Rebezov M, Moisejkina D, Dolmatova I, Mironova I, at al. Advanced biotechnology of specialized fermented milk products. International Journal of Recent Technology and Engineering. 2019;8(2):2718–2722. https://doi.org/10.35940/ijrte.B3158.078219.
  14. Wang X, Lu H, Gu X, Li C, Tian H, Wang, M, et al. Technology of oat milk fermentation by lactobacillus casei and product quality analysis. Journal of Chinese Institute of Food Science and Technology. 2021;21(1):126–134. https://doi.org/10.16429/j.1009-7848.2021.01.015.
  15. de la Fuente B, Luz C, Puchol C, Meca G, Barba FJ. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chemistry. 2021;343. https://doi.org/10.1016/j.foodchem.2020.128414.
  16. Valero-Cases E, Cerdá-Bernad D, Pastor J-J, Frutos M-J. Non-dairy fermented beverages as potential carriers to ensure probiotics, prebiotics, and bioactive compounds arrival to the gut and their health benefits. Nutrients. 2020;12(6). https://doi.org/10.3390/nu12061666.
  17. Ravindran S, RadhaiSri S. Probiotic oats milk drink with microencapsulated Lactobacillus plantarum – an alternative to dairy products. Nutrition and Food Science. 2020;51(3):471–482. https://doi.org/10.1108/NFS-03-2020-0073.
  18. Ma S, Cao J, Liliu R, Li N, Zhao J, Zhang H, at al. Effects of Bacillus coagulans as an adjunct starter culture on yogurt quality and storage. Journal of Dairy Science. 2021;104(7):7466–7479. https://doi.org/10.3168/jds.2020-19876.
  19. Yousefi M, Jafari S. Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends in Food Science and Technology. 2019;88;468–483. https://doi.org/10.1016/j.tifs.2019.04.015.
  20. Ning X, Luo Z, Chen Z, Zhou C, Xie C, Du W, et al. Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality. Journal of Dairy Science. 2021;104(4):4084–4093. https://doi.org/10.3168/jds.2020-19261.
  21. Dabija A, Oroian M, Codină G, Rusu L. Assessment the influence of the main technological factors on yogurt quality. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry. 2020;21(1):83–94.
  22. Kiros E, Seifu E, Bultosa G, Solomon WK. Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt. LWT – Food Science and Technology. 2016;69:191–196. https://doi.org/10.1016/j.lwt.2016.01.026.
  23. Pan L-H, Liu F, Luo S-Z, Luo J-P. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility. LWT. 2019;115. https://doi.org/10.1016/j.lwt.2019.108479.
  24. Skurikhin IM, Tutelʹyan VA. Khimicheskiy sostav rossiyskikh pishchevykh produktov [The chemical composition of Russian food products]. Moscow: DeLi print; 2002. 235 p. (In Russ.).
  25. Kulichenko VV, Serova OP, Slozhenkina AA, Zlobina EYu. Functional sour sause, enriched with vegetable ingredients. Agrarian-and-food innovations. https://doi.org/10.31208/2618-7353-2019-6-94-99.
  26. Grasso N, Alonso-Miravalles L, O'Mahony JA. Composition, physicochemical and sensorial properties of commercial plant-based yogurts. Foods. 2020;9(3). https://doi.org/10.3390/foods9030252.
  27. Nechaev AP, Nikolaeva YuV, Tarasova VV, Maksimkin AA. Low fat flavored mayonnaise sauces. Food Industry. 2020;(12):31–35. (In Russ.). https://doi.org/10.24411/0235-2486-2020-10140.
  28. Plyukhina YuA, Butova SN, Volʹnova ER, Muzyka MYu. Vyyavlenie potrebitelʹskikh predpochteniy v oblasti ehmulʹsionnykh sousov [Identifying consumer preferences of emulsion sauces]. Vestnik Sovremennykh Issledovaniy [Bulletin of Modern Research]. 2021;44(6–1):43–46. (In Russ.).
  29. Zabodalova LA, Evstigneeva TN. Tekhnologiya tselʹnomolochnykh produktov i morozhenogo [The production of whole milk products and ice cream]. St. Petersburg: Lanʹ; 2016. 352 p. (In Russ.).
  30. Wong NP, Jenness R, Keeney M, Marth EH. Fundamentals of dairy chemistry. Boston: Springer; 1995. 779 p.
  31. Kosoy VD, Dunchenko NI, Merkulov MYu. Reologiya molochnykh produktov [Rheology of dairy products]. Moscow: DeLi print; 2010. 825 p. (In Russ.).
  32. Chernykh VYa. Information-measuring system based on the device “Structurometr ST-2” for food media rheological characteristics control. Upravlenie reologicheskimi svoystvami pishchevykh produktov: sbornik trudov chetvertoy nauchno-prakticheskoy konferentsii s mezhdunarodnym uchastiem [Controlling the rheological properties of food products: Proceedings of the fourth international scientific conference]; 2015; Moscow. Moscow: Buki vedi; 2015. p. 24–29. (In Russ.).
  33. Glebova SYu, Golub OV, Zavorokhina NV. Development of a scoring scale for the organoleptic evaluation of the quality of vegetable sauces. Food Industry. 2018;(2):20–23. (In Russ.).
  34. Khrundin D, Ponomarev V, Yunusov E, Ezhkova G. The use of plant proteins in the technology of fermented dairy-free products. IOP Conference Series: Earth and Environmental Science. 2021;715(1). https://doi.org/10.1088/1755-1315/715/1/012066.
  35. Froiio F, Cristiano MC, Mancuso A, Iannone M, Paolino D. Vegetable-milk-based yogurt-like structure: Rheological properties influenced by gluten-free carob seed flour. Applied Sciences. 2020;10(19). https://doi.org/10.3390/app10196963.
  36. Kanareikina S, Kanareikin V, Ganieva E, Burakovskaya N, Shadrin M, Khalepo O, et al. The structure development of yogurt with vegetable ingredients. International Journal of Recent Technology and Engineering. 2019;8(2):1587–1592. https://doi.org/10.35940/ijrte.B2274.078219.
  37. Rodionova NS, Alekseeva TV, Korystin MI, Krivenko EI, Rodionov AA, Zjablov MM, et al. Method for manufacture of sauces on fermented yoghurt dairy base. Patent RU 2569478C2. 2015.
  38. Polyanskii KK, Alekseeva TV, Kalgina YuO, Bokarev DA, Fursova AP, Zdorovtsev EO. Fermented yogurt milk base for sauces. Dairy Industry. 2019;(7):30–31. (In Russ.). https://doi.org/10.31515/1019-8946-2019-6-30-31.
  39. Serkova AE, Mgebrishvili IV, Silkina AN, Grebenyukova AA, Chiplikova TEh. Kislomolochnyy sous na osnove obezzhirennogo yogurta s dobavleniem gorchitsy i svezhikh trav [Fermented milk sauce based on fat-free yogurt with mustard and fresh herbs]. Aktualʹnye voprosy sovershenstvovaniya tekhnologii proizvodstva i pererabotki produktsii selʹskogo khozyaystva [Topical Issues of Improving the Production and Processing of Agricultural Produce]. 2017;(19):179–181. (In Russ.).
Как цитировать?
Fermented oat milk as a base for lactose-free sauce. Foods and Raw Materials, 2022, vol. 10, no. 1, pp. 155-162
DOI
http://doi.org/10.21603/2308-4057-2022-1-155-162
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
О журнале