title: The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.).
abstract: Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of puréed carrots in water, as a vegetable model, with the focus on texture formation. The screening of 37 LAB strains for starter selection revealed 16 Lactobacillus, Leuconostoc and Weissella strains capable of EPS (dextran, levan, and/or β-glucan) production in the carrot raw material. Fermentations with five out of six selected EPS producers modified perceived texture of the liquid carrot model (p<0.05). The formation of low-branched dextran correlated with perceived thickness, whereas the production of β-glucan correlated with perceived elasticity. Low-branched dextran producing Weissella confusa and Leuconostoc lactis strains produced thick texture accompanied by pleasant odour and flavour. The fermentation with the selected EPS-producing LAB strains is a promising clean label approach to replace hydrocolloid additives as texturizers in vegetable containing products, not only carrot.
authors.affiliation: VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT Espoo, Finland. Electronic address: Riikka.Juvonen@vtt.fi.
authors.forename: Riikka
authors.initials: R
authors.lastname: Juvonen
authors.affiliation: VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT Espoo, Finland.
authors.forename: Kaisu
authors.initials: K
authors.lastname: Honkapää
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, FI-00014, University of Helsinki, Finland.
authors.forename: Ndegwa H
authors.initials: NH
authors.lastname: Maina
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, FI-00014, University of Helsinki, Finland.
authors.forename: Qiao
authors.initials: Q
authors.lastname: Shi
authors.affiliation: VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT Espoo, Finland.
authors.forename: Kaarina
authors.initials: K
authors.lastname: Viljanen
authors.affiliation: VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT Espoo, Finland.
authors.forename: Hannu
authors.initials: H
authors.lastname: Maaheimo
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, FI-00014, University of Helsinki, Finland.
authors.forename: Liisa
authors.initials: L
authors.lastname: Virkki
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, FI-00014, University of Helsinki, Finland.
authors.forename: Maija
authors.initials: M
authors.lastname: Tenkanen
authors.affiliation: VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT Espoo, Finland.
authors.forename: Raija
authors.initials: R
authors.lastname: Lantto
mesh_terms: D018552:Daucus carota / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D006801:Humans; D056546:Lactobacillales / Q000378:metabolism*; D011135:Polysaccharides, Bacterial / Q000378:metabolism; D012212:Rheology; D012677:Sensation
chemical_list: D011135:Polysaccharides, Bacterial
keywords: Carrot (Daucus carota L.); Dextran; Fermentation; Lactic acid bacteria; Texture; β-Glucan