Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-22 DOI:10.1016/j.foodchem.2025.144878

Jiarui Zeng , Zhiming Wang , Guang Liu , Xuchao Jia , Pengfei Zhou , Ping Li , Zhihao Zhao , Yan Zhang , Xiaojun Tang , Dong Liu , Yuanyuan Deng , Mingwei Zhang

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Abstract

Water holding capacity (WHC) and texture stability primarily affect yogurt quality. In this study, black rice stepwise fermented yogurt (FBY) was produced, and the enhancement of texture quality was investigated. Compared with the control, FBY shortened the solidification time by 25.0 %, enhanced WHC and hardness by 13.2 % and 53.8 %, respectively, and increased viscosity. The released dietary fiber and anthocyanidins provided supportive carriers for lactic acid bacteria (LAB), enhancing their distribution and viability. The distributions of starch and fiber in FBY were more detailed. The binding energies of ρ-coumaryl alcohol and cyanidin with β-lactoglobulin showed the lowest levels. Mantel correlation revealed that stepwise fermentation promoted the uniform distribution and viability persistence of LAB, thereby enhancing yogurt solidification, WHC, and texture stability. This study demonstrated the impact of rice stepwise fermentation on yogurt texture, providing an effective strategy for rapid yogurt preparation and long-term stability maintenance.

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黑米逐步发酵提高酸奶凝胶品质：凝固速率、质地、乳酸菌分布和活力持久性

持水量和质构稳定性是影响酸奶品质的主要因素。本研究以黑米逐步发酵酸奶（FBY）为原料，对其结构品质的提高进行了研究。与对照组相比，FBY的凝固时间缩短了25.0 %，WHC和硬度分别提高了13.2 %和53.8% %，粘度也有所提高。释放的膳食纤维和花青素为乳酸菌（LAB）提供了支持载体，增强了乳酸菌的分布和活力。淀粉和纤维在FBY中的分布更为详细。ρ-香豆醇和花青素与β-乳球蛋白的结合能最低。Mantel相关性分析表明，分步发酵促进了乳酸菌的均匀分布和活力的持续，从而提高了酸奶的凝固、质量分数和质构稳定性。本研究证明了大米逐步发酵对酸奶质构的影响，为快速制备酸奶和长期保持酸奶稳定性提供了有效的策略。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.