Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus

Table 3

Texture parameters for analyzed fermented products.

Analyzed fermented product	Texture parameter
	Hardness (N)	Cohesiveness	Springiness	Gumminess (g)	Chewiness (g)	Resilience
CGMP_B734	0.318	0.038	0.050	0.012	0.001	0.019
	±0.033	±0.005	±0.012	±0.002	±0.000	±0.003
CGMP_DSMZ	0.416	0.028	0.037	0.012	0.001	0.014
	±0.054	±0.006	±0.009	±0.001	±0.000	±0.003
CGMP_T80	0.390	0.03	0.042	0.010	0.001	0.015
	±0.193	±0.020	±0.037	±0.002	±0.000	±0.011
CGMP_T105	0.282	0.050	0.067	0.014	0.001	0.026
	±0.040	±0.014	±0.031	±0.004	±0.001	±0.007
α-la_B734	0.186	0.223	0.758	0.035	0.034	0.131
	±0.063	±0.152	±0.602	±0.020	±0.029	±0.093
α-la_T105	0.356	0.051	0.072	0.018	0.001	0.026
	±0.01	±0.002	±0.007	±0.001	±0.000	±0.001
α-la_DSMZ	0.236	0.179	0.544	0.042	0.029	0.100
	±0.006	±0.098	±0.346	±0.023	±0.024	±0.058
α-la_T80	0.273	0.145	0.477	0.038	0.023	0.079
	±0.051	±0.078	±0.340	±0.020	±0.020	±0.044

Explanation notes: the analyzed fermented products are described by the designations: the name of the additive introduced in the milk (α-la_ refers to products containing addition of α-lactalbumin; CGMP_ refers to products containing addition of caseinoglycomacropeptide) followed by the name of the L. helveticus strain that was used in fermentation; the results are given as the (). The post hoc test did not reveal any statistical differences among analyzed fermented products in terms of the tested texture parameter (values in the same column) at 0.05 level.