naa a22 4500 510726925 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0828-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0828-3 Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties [Elektronische Daten] [F. Zare, J. Boye, C. Champagne, V. Orsat, B. Simpson] The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1-3% (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4-50°C) after production and during 28-day storage was studied. Acid production and microbial populations (CFU) were enhanced after production and 28-day storage especially for 3% PF-supplemented sample. The average pH in all samples decreased from 4.5 to 4.04 over 28days of storage. Syneresis in 1-3% PF-supplemented probiotic was significantly lower than all other samples. PF supplementation slightly changed the color by increasing yellowness in the final product. PF-supplemented (1-3%) probiotic fermented milk showed higher storage (G') and loss (G'') moduli in comparison with samples supplemented with 1-3% SM and the non-supplemented control. Her Majesty the Queen in Right of Canada as represented by: Food Research and Development Center, 2012 Pea nationallicence Lactobacillus rhamnosus nationallicence Supplementation nationallicence Microbial nationallicence Physical properties nationallicence Zare F. Bioresource Engineering Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste.-Anne-de-Bellevue, QC, Canada aut Boye J. Agriculture and Agri-Food Canada, 3600 Casavant Boul, J2S 8E3, West, Saint-Hyacinthe, QC, Canada aut Champagne C. Agriculture and Agri-Food Canada, 3600 Casavant Boul, J2S 8E3, West, Saint-Hyacinthe, QC, Canada aut Orsat V. Bioresource Engineering Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste.-Anne-de-Bellevue, QC, Canada aut Simpson B. Food Science & Agricultural Chemistry Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste-Anne-de-Bellevue, QC, Canada aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1321-1331 1935-5130 6:5<1321 2013 6 11947 https://doi.org/10.1007/s11947-012-0828-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0828-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zare F. Bioresource Engineering Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste.-Anne-de-Bellevue, QC, Canada aut NATIONALLICENCE 700 1- Boye J. Agriculture and Agri-Food Canada, 3600 Casavant Boul, J2S 8E3, West, Saint-Hyacinthe, QC, Canada aut NATIONALLICENCE 700 1- Champagne C. Agriculture and Agri-Food Canada, 3600 Casavant Boul, J2S 8E3, West, Saint-Hyacinthe, QC, Canada aut NATIONALLICENCE 700 1- Orsat V. Bioresource Engineering Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste.-Anne-de-Bellevue, QC, Canada aut NATIONALLICENCE 700 1- Simpson B. Food Science & Agricultural Chemistry Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, H9X 3V9, Ste-Anne-de-Bellevue, QC, Canada aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1321-1331 1935-5130 6:5<1321 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer