A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product

• Published in: International dairy journal Vol. 157; p. 106001
• Main Authors: Sarhir, Salwa Tsouli, Belkhou, Rajae, Bouseta, Amina, Hayaloglu, Ali Adnan
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-10-2024
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2024.106001

The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The aim was to determine the optimal starter culture formula for Lben production using different combinations of four strains, including three strains of Lactococcus lactis subsp. lactis with strain codes A, E and F and one strain of Leuconostoc mesenteroides subsp. mesenteroides with strain code C. While individual strains had previously demonstrated significant technological and organoleptic properties their interaction in mixtures had not been explored. In the study, a response surface methodology (mixture design approach) was applied to evaluate the effects of the interactions between strains on the physicochemical, antioxidant, volatile, and sensory properties of Lben, a fermented milk. In addition, product optimization using ridge analysis was performed to determine the ideal strain mixture formulation based on the sensory properties of Lben. The optimization goal for odor, taste, consistency, and overall preference was set to maximize their values. A high desirability score of 0.832 was achieved with the following percentage distribution: 34.39% for L. lactis E, 42.38% for L. lactis A, 10% for L. lactis F, and 13.23% for Leuc. mesenteroides C.