Laetitia Gemelas1,2*, Pascal Degraeve3, Arnaud Hallier4 and Yann Demarigny1

1 University 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.
3University 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.
4 ISARA Lyon, Chemistry laboratory, 23 Rue Jean Baldassini, 69364 Lyon, France.

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.