NON-DAIRY BASED FERMENTED PRODUCT FROM LUPIN MILK WITH ADDITION OF DIFFERENT INGREDIENT
Project no. 1274 · Status: Kapanmış · 2016
Summary
In the research, non-milk based fermented product was obtained as a result of enrichment of the lupin milk (LM) obtained from lupin with known functional properties with egg white protein powder (EWPP) and different disaccharides (lactose and maltose) . For this purpose, almond milk were first added to lactose and maltose at a rate of 0.5 % w / v to promote the viability of starter cultures. Then lactose and maltose milks were pasteurized at 85 ° C for 20 minutes and cooled to 50-55 ° C. Following the cooling, the egg white protein dust (3% w / v) and the dry matter were adjusted to 12-13%. As a result, maltose and lactose were added at a level of 0.5% (w / v) of lupine milk LMM and LML and the LM (C) sample was obtained without adding any additives. In the study, the effects of EWPP with different disaccharides, on one hand on the fermented products’s physiochemical, rheological, microbiological and sensory characteristics, and on the other hand on the starter cultures, determined on the 1st, 7th, 14th, and the 28th of storage during the experiment, the two samples (LMM and LML) were monitored and an excellent result was obtained. Control samples were evaluated for fermented beverage status.