Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage

Abstract

<p> Current study evaluated the influence of brewers’ spent <a href="https://www.sciencedirect.com/topics/food-science/cereal" title="Learn more about grain from ScienceDirect's AI-generated Topic Pages">grain</a> (BSG) flour and its three different protease-treated protein extracts (BSGPs) in the production of soybean based yogurt-alternatives (SYA). Confocal laser scanning microscopy showed that protease-treated protein extracts from BSG generated a softer, more regular and denser network distribution while BSG flour generated an irregular and less fat particle distribution. Rheological properties showed that BSG derivatives significantly (p < 0.05) increased the viscosity index of the yogurt from a range of 44–80 at the first day to a range of 91–150 at 14 days of storage showing a strengthening effect on the formed network of <a href="https://www.sciencedirect.com/topics/food-science/soybean" title="Learn more about SYA from ScienceDirect's AI-generated Topic Pages">SYA</a>. It also preserved the flow behavior and consistency during the storage shown by syneresis value which was stable during the 14 days storage at a range of 270–380 g/kg. BSG derivatives enhanced the amount of lactic acid on SYA which increased from 4 g/kg at control to 6–11 g/kg at SYA with BSG derivatives. In conclusion, BSG derivatives modified the microstructural properties of SYA, improved rheological behavior and acidity during the refrigerated storage. <br></p>