Inulin as a prebiotic for the growth of vegan yoghurt culture in pea protein-based vegan yoghurt-ice cream, while improving the textural properties.

The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties-hardness, melting, overrun, and colour. Freeze-dried cultures were added at 0.02% (w/v) to the mixes made up of 0, 1, 2, 3, and 4% inulin, and incubation was done at 45°C until it reaches a pH of 4.5. A significant (p<0.05) increase in counts of Streptococcus thermophilus and Lactobacillus bulgaricus were observed with the addition of inulin (2,3, and 4%) and count was maintained more than 6 log CFU/g during 10 days of storage. The maximum overrun of 42.87 ± 3.74% was obtained with the addition of 4% inulin. The fermentation of pea protein ice cream mixes showed a significant (p<0.05) reduction in the hardness and melting times increased with the inulin...