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Comparison of the Functionality of Exopolysaccharides Produced In Situ or Added as Bioingredients on Yogurt Properties

Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Schmelzbergstrasse 7, 8092 Zurich, Switzerland

Corresponding author: Christophe Lacroix; e-mail: christophe.lacroix{at}ilw.agrl.ethz.ch.

The effect on yogurt properties of in situ production of exopolysaccharides (EPS) and addition of 2 EPS powders (crude and purified EPS from Lactobacillus rhamnosus RW-9595M fermentation in whey-based medium) at different concentrations was studied. No effect of purified powder addition for EPS concentrations up to 500 mg/L was observed on acidification rate to the difference of milks supplemented with crude EPS, which exhibited longer acidification times. The addition of EPS from 125 to 500 mg/L or the use of EPS-producing cultures resulted in yogurts with lower yield stress and viscoelastic moduli compared with control yogurts without EPS, with no apparent effect of EPS concentration. However, the consistency index was higher for yogurts produced with the commercial EPS-producing culture, and to a lesser extent with the mixed culture containing Lb. rhamnosus RW-9595M, compared with yogurts supplemented with EPS powders, which were not different from that for control yogurts. Our study showed that the mode of EPS incorporation in yogurts has a major effect on the rheological properties of the final product.

Key Words: yogurt • exopolysaccharide • bioingredient • rheology

Abbreviation key: C- = crude EPS powder, D- = EPS-producing starter culture (DI-PROX TY 975), EPS = exopolysaccharides, G' and G'' = elastic and viscous moduli, respectively, LR = yogurt made with Lactobacillus rhamnosus RW-9595M, P- = purified EPS powder, V- = EPS-nonproducing starter culture (Visbyvac B500), WHC = water-holding capacity

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