Comprehensive evaluation of D-allulose on the quality, flavor profile, and probiotic viability in Lacticaseibacillus rhamnosus GG fermented milk

Le résumé fourni par la source

D-Allulose has emerged as a promising sucrose substitute, yet its impact on the quality of probiotic fermented milk is not well understood. This study evaluated the effects of D-allulose on the viability, physicochemical properties, texture, stability, sensory quality, and volatile profile of fermented milk produced with Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus. D-Allulose was incorporated at levels of 0-10%. With this range, D-allulose maintained the viability of both strains in fermented milk. Among the tested treatments, moderate supplementation, particularly at 3%, was associated with the greatest acidification, favorable textural properties, and the highest overall sensory acceptability. Volatile analysis further indicated that replacing sucrose with D-allulose reshaped the aroma profile, reducing the contribution of some fruity and green-related odorants while enhancing buttery and creamy aroma-associated ketones in the moderately supplemented samples. Overall, these findings indicate that moderate D-allulose supplementation, especially at 3%, may improve the overall quality of probiotic fermented milk and support its potential application as a sucrose alternative in lower-calorie fermented milk products.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.