YOGURTS ENRICHED WITH PEA PROTEIN

摘要

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 10 13 - 10 14 cfu/cm 3 . 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 (10 13 -10 14 cfu/cm 3 ) enters the human gastrointestinal tract, which is necessary to restore and maintain the balance of the gastrointestinal microflora, which is essential for human health.