Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality...

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Bibliographic Details
Published inFermentation (Basel) Vol. 10; no. 4; p. 189
Main Authors Greulich, Olivia, Duedahl-Olesen, Lene, Mikkelsen, Mette Skau, Smedsgaard, Jørn, Bang-Berthelsen, Claus Heiner
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.04.2024
Subjects
Acidification
Amino acids
Analysis
chemometrics
dairy alternatives
Dairy industry
Emission standards
Fermentation
Fourier transforms
High-performance liquid chromatography
Infrared spectroscopy
lactic acid
Oats
pH effects
plant-based
Prediction models
principal component analysis (PCA)
Proteins
rapid method
Raw materials
Spectrum analysis
Starter cultures
Yogurt
Denmark
France
Germany
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Summary:The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality monitoring methods for pea- and oat-based yoghurt-like products using Fourier transform infrared (FT-IR) spectroscopy and high-performance liquid chromatography (HPLC) were developed and modeled. Plant-based yoghurt (PBY) was formulated by fermenting pea and oat plant drinks with a commercial starter culture based on Lactobacillus and Streptococcus strains. The main variance during fermentation was explained by spectral carbohydrate and protein bands with a notable shift in protein band peaks for the amide II band at 1548 cm−1 to 1576 cm−1. In addition to the identification of changed spectral bands during fermentation, FT-IR efficiently tracked the variation in oat and pea fermentation using pH as the main indicator. Prediction models with an R2 for the predicted value of pH as a fermentation indicator (R2 = 0.941) with a corresponding root-mean-squared error of prediction (RMSEP) of 0.247 was obtained when compared to the traditional pH method.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10040189