This study aimed to investigate the influence of sodium caseinate, starch, lactose, and lactic acid bacteria on syneresis in a mixed model system and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. The results showed a significant decrease of syneresis in all mixtures with sodium caseinate at 8% compared to 3%, ranging between 1.8%-20.6% and 22.2%-47.8%, respectively. The fermented mixed model's acidification profile and syneresis were considerably influenced by the addition of starch. Furthermore, the differences in acid gelation and syneresis have been better understood as a result of monitoring pH and zeta potential throughout the lacto-fermentation process. These findings indicate that syneresis varies very closely with sodium caseinate concentration, starch concentration, and their association, regardless of the concentrations of lactose and ferment. If a sodium caseinate-starch mixed system is used, syneresis could be decreased to an ideal level: If the concentration of starch is above 1%, less syneresis gels may be produced at sodium caseinate concentrations above 5%.
Author(s) Details:
Soumaya El Bouchikhi,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco and Medical Biotechnology Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.
Philippe Pagès,
PhP Stats, Creation and analysis of information, Consulting, Studies and Training in Statistics, 19, Rue Pasteur, 94170 Le Perreux, France.
Azeddine Ibrahimi,
Medical Biotechnology Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.
Yassir El Alaoui,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.
Yahya Bensouda,
Pharmaceutics Laboratory, Rabat Medical & Pharmacy School, Mohammed the Vth University in Rabat, Morocco.
Please see the link here: https://stm.bookpi.org/IMB-V7/article/view/8055
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