Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access

Laetitia Gemelas^1,2 , Pascal Degraeve³, Arnaud Hallier⁴ and Yann Demarigny¹

¹Univ Lyon, ISARA Lyon, Lyon 1 University, BioDyMIA (Bioengineering and Food Microbial Dynamics Interfaces), EA n°3733, ISARA, Agrapôle, 23 rue Jean Baldassini, F-69364, LYON, cedex 07, France.

²Philibert Savours company, ZA La Fontaine, 01290 Crottet, France.

³Univ Lyon, Lyon 1 University, ISARA Lyon, BioDyMIA (Bioengineering and Food Microbial Dynamics Interfaces), EA n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, F-01000, BOURG-EN-BRESSE, France.

⁴ISARA Lyon, Chemistry laboratory, 23 Rue Jean Baldassini, 69364 Lyon, France.

J Pure Appl Microbiol. 2018;12(3):1061-1069

https://doi.org/10.22207/JPAM.12.3.04 | © The Author(s). 2018

Received: 20/03/2018 | Accepted: 20/05/2018 | Published: 30/09/2018

Abstract

Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by consumers. Fermented ingredients with aromatic and textural attributes could provide a good alternative to additives. In this study, the effect of fermented dairy ingredients on low-fat brioches is studied at two levels via sensory and instrumental analyses.

Keywords

Exopolysaccharides, Leuconostoc mesenteroïdes, lactic acid bacteria, rheology

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