Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt

Abstract

In recent years, probiotic products have received considerable attention. This study is aimed at utilising sugar beet pulp (SBP), a raw material potentially conferring health benefits, to enhance the stability of set yogurt. The study explored the influence of SBP on the fermentation performance and properties of set yogurt during 21-day storage at concentrations of 0.1, 0.5 and 1%. The incorporation of SBP led to significant decreases in pH, increased titratable acidity and modifications in the timing of peak hardness, adhesiveness and springiness. All samples demonstrated a predominance of the elastic component, which contributed to enhanced stability of the set yogurt during refrigeration. Furthermore, yogurts with 0.1 and 0.5% SBP exhibited superior performance in terms of syneresis and microstructure. This could be attributed to the soluble fibre in SBP, which binds more tightly to the protein aggregates in yogurt, thereby strengthening the network structure of the casein gel. The optimal sensory results were observed in yogurt containing 0.1% SBP. In conclusion, the addition of 0.1% SBP can effectively enhance the quality of set yogurt while increasing the intake of dietary fibre and bioactive compounds. As an agricultural by-product, SBP holds promise as a natural stabiliser in yogurt.