YOGURTS ENRICHED WITH PEA PROTEIN

Zapryana DENKOVA, Emil FILIPOV, Bogdan GORANOV, Iliyan DOBREV, Velichka YANAKIEVA

Abstract

With  the  increasing  cost  of  animal  breeding,  vegetable  proteins  seem  to  be  a  good alternative  to  this  problem.  The  ability  of  three  yogurt  starters  with  probiotic  strain  Lactobacillus delbrueckii ssp. bulgaricus to develop in cow’s milk,  enriched with pea protein, was examined. The three starters developed in cow’s milk, enriched with pea protein, the concentration of the active cells reaching 1013 - 1014 cfu/cm3. Yogurts containing different percentages of pea protein (0-10%) with the selected starters were prepared. The yogurt obtained with Starter M and Starter S using cow’s milk, enriched with 2 – 4% pea protein had the best organoleptic properties so they were stored at 4 ± 2°C for 25 days. There were no significant changes in the concentration of viable cells and the titratable acidity. The obtained yogurts enriched with pea protein are new dietary probiotic foods. Along with the  inherent  prebiotic  ingredients  of  pea,  significant  amount of  useful  microflora  (1013-1014 cfu/cm3) enters the human gastrointestinal tract, which is necessary to restore and maintain the balance of the gastrointestinal microflora, which is essential for human health.

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