Effect of sturgeon gelatine hydrolysates and epigallocatechin-3-gallate mixtures on technological and rheological properties and viability of probiotics for fat-free set-type yoghurt

Sturgeon gelatin hydrolysates combined with epigallocatechin-3-gallate (SGH + EGCG) were incorporated in fat-free set-type yogurt stabilized using sturgeonish (Ysg) or bovine gelatin (Ybg). Sturgeon gelatin hydrolysates in combination with epigallocatechin-3-gallate increased yogurts probiotics growth during refrigerated storage. In Ysg with SGH + EGCG at 0.1 g/dL the flow behavior index (n) was decreased, and the values of consistency coefficient (k), complex viscosity (eta*), and yield stress (tau(0)) increased. Ysg and Ybg had higher acidification rates during fermentation compared to control (Yc). However, the higher SGH + EGCG (0.3 g/dL) led to an increased syneresis and weaker hardness. Results indicated the enhanced fermentation rates, textural, and gelation of Ysg with SGH + EGCG at 0.1 g/dL.