Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties

Yuliya Pronina; Talgat Kulazhanov; Zhanar Nabiyeva; Olga Belozertseva; Anastasiya Burlyayeva; Alberto Cepeda; Erik Askarbekov; Gulzhan Urazbekova; Elmira Bazylkhanova

doi:10.3390/foods12193700

Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties

Foods. 2023 Oct 9;12(19):3700. doi: 10.3390/foods12193700.

Authors

Yuliya Pronina¹, Talgat Kulazhanov¹, Zhanar Nabiyeva², Olga Belozertseva², Anastasiya Burlyayeva², Alberto Cepeda³, Erik Askarbekov⁴, Gulzhan Urazbekova², Elmira Bazylkhanova^{1

5}

Affiliations

¹ Department of Information and Patent Research, Almaty Technological University, Almaty 050000, Kazakhstan.
² Food Safety Research Institute, Almaty Technological University, Almaty 050000, Kazakhstan.
³ Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
⁴ Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty 050000, Kazakhstan.
⁵ Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan.

Abstract

The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the source of which are mainly dairy products. However, there is a problem with the digestibility of lactose; therefore, alternative sources and carriers of probiotics are of particular interest. Due to its dietary and natural properties, protein marshmallow can serve as such a carrier. Therefore, the direction of this study is to identify the dependence of technological factors on the rheological properties of the product and the growth of lactic acid microorganisms in confectionery products enriched with lyophilised strains. According to the results of the study, the following was determined: the optimal technology to produce enriched Belevskaya pastille with a mixture of Lactobacillus acidophilus makes it possible to obtain a product with the necessary rheological properties, utilising a mass drying mode in a dehydrator at 50 °C for 16 h. The strains L. acidophilus M3 and L. acidophilus M4 were the most resistant to a high concentration of bile (40%) in the substrate. Based on the analysis of variance and the obtained regression equations, it was revealed that the growth of lactic acid microorganisms in the product was strongly influenced by the amount of ferment introduced (R² = 0.96). The level of penetration is influenced by factors such as the amount of probiotic starter introduced, the drying time and the interaction of drying time factors on the amount of starter added. The higher the level of penetration, the crumblier the product. The resulting functional product can be characterized as symbiotic since the main raw material of plant origin contains a large amount of fibre, which acts as a prebiotic, and the strain of microorganism, which acts as a probiotic. The data described in the article can be applied in the technological processes of similar products to regulate the structure of the product and vary the dosage of enrichment with probiotic starter cultures.

Keywords: Lactobacillus acidophilus; confectionery; drying time; moisture content; penetration rate.

Grants and funding

The research was carried out at the Research Institute of Food Safety of the Almaty Technological University, Almaty of the Republic of Kazakhstan, within the framework of project No. AP09058293 “Development of a technology for the production of dietary immunostimulating confectionery products based on the processing of local plant raw materials”, funded by the Ministry of Education and Science of the Republic of Kazakhstan.