Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model acid sauces

ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016

0963-9969

The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of the emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure`s effect on yeast growth. Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Zygosaccharomyces. bailii growth was satisfactory modeled by the modified Gompertz equation. The specific growth rate (µm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increased in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.