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. 2023 Aug 6:19:100823.
doi: 10.1016/j.fochx.2023.100823. eCollection 2023 Oct 30.

Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Yongyong Liu  1 , Kai Huang  1   2 , Yu Zhang  1   2 , Hongwei Cao  1   2 , Da-Ke Luo  3 , Cuiping Yi  4 , Xiao Guan  1   2
Affiliations

Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Yongyong Liu et al. Food Chem X. .

Abstract

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB), Weissella confusa showed a better fermentation performance of quinoa utilization. The synergistic effect of W. confusa and the commercial starter promoted the growth of LAB. It increased the fermentation rate of quinoa yogurt, further improving its texture, rheological properties, and storage stability. The modified starter significantly increased the nutritional qualities of the quinoa yogurt, including polyphenol content, antioxidant activity, digestive enzyme inhibition, and reduced postprandial blood glucose ability. Additionally, the modified starter enhanced the digestibility and bioaccessibility of polyphenols, protein, and fat in fermented quinoa yogurt. Overall, the commercial starter with W. confusa showed great potential for possible application in quinoa yogurt development.

Keywords: Digestion; Fermentation; Non-dairy yogurt; Quinoa; Weissella confusa.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Comparison of different LAB and proteins and changes in pH (A) & (C) and TTA (B) & (D) during quinoa yogurt fermentation. Note: In Fig.1A, lowercase letters (a-f) represent significant differences in the TTA of fermented quinoa yogurt with different strains (p < 0.05). In Fig.1B, different lowercase letters indicate that the same bacteria added with different proteins (a-c: different proteins) have significant differences (p < 0.05); Different capital letters indicate that the same proteins are added to different fermented quinoa yogurt (A-D: different bacteria) with significant differences (p < 0.05).
Fig. 2
Fig. 2
Effects of fermentation of different strains on rheological properties and microstructure of quinoa yogurt. (A) apparent viscosity; (B) Stress; (C) Scanning electron microscopy images.
Fig. 3
Fig. 3
Effects of fermentation of different strains on quinoa yogurt total polyphenol content, antioxidant capacity, inhibition rate of digestive enzymes, and postprandial blood glucose in mice. (A) total phenolic content; (B) DPPH radical scavenging activity; (C) ABTS radical scavenging activity; (D) hydroxyl radical scavenging activity; (E) FRAP activity; (F) α-amylase inhibition; (G) α-glucosidase inhibition; (H) postprandial blood glucose in mice. Note: UE (unfermented sample), CS (quinoa yogurt fermented with commercial starter), WC (quinoa yogurt fermented with W. confusa), CS + WC (quinoa yogurt fermented with commercial starter and W. confusa); lowercase letters (a-f) represent fermentation of different strains of quinoa yogurt was significantly different (p < 0.05). In Fig 3. H, * represents the difference between UE and CS + WC (p < 0.1).
Fig. 4
Fig. 4
Changes of different components during simulated in vitro gastrointestinal digestion. (A) total phenolic content; (B) reducing sugar content; (C) total sugar content; (D) degree of protein hydrolysis; (E) the content of free fatty acid.
Fig. 5
Fig. 5
Correlation analysis of changes in protein hydrolysis degree, total sugar, reducing sugar content, total polyphenol content, and free fatty acid content during simulated in vitro gastrointestinal digestion. Note: TPC—total polyphenol content; RSC—reducing sugar content; TSC—total sugar content; DH/%—protein digestibility; FAA—free fatty acid release; UE (unfermented sample), CS (quinoa yogurt fermented with commercial starter), WC (quinoa yogurt fermented with W. confusa), CS + WC (quinoa yogurt fermented with commercial starter and W. confusa).
Fig. 6
Fig. 6
Changes in the microstructure of quinoa yogurt during simulated in vitro gastrointestinal digestion.
See this image and copyright information in PMC

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