Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria

This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g⁻¹) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g⁻¹) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.     

Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics (oligofructose or polydextrose) on physicochemical characteristics, probiotic survival (Lactobacillus casei) and sensory acceptance of yoghurts during storage (7 °C, 28 days) was evaluated. Yoghurts with sucrose or sucralose were also prepared. Xylitol and sucralose added yoghurts had physicochemical characteristics and sensory acceptance similar to those of the product with sucrose. Xylitol was more efficient in maintenance of textural characteristics and probiotic survival in simulated gastrointestinal conditions (SGIC) than sucralose. Addition of erythritol and stevia changed the textural parameters, reduced acceptance and decreased probiotic survival in SGIC. Addition of oligofructose or polydextrose improved texture and increased probiotic survival but decreased flavour acceptance. All formulations could be considered probiotic products during shelf life (7 °C, 28 days) with counts higher than 10⁷ cfu mL⁻¹ in the product and 10⁴ cfu mL⁻¹ after SGIC.     

Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran

Black rice bran was fermented with Bacillus subtilis KU3 isolated from Korean traditional food, Kimchi. Antioxidant and cytotoxic activities of the fermented black rice bran were investigated. Total phenolic and anthocyanin contents decreased from 171.54 mg GAE g^?1 and 2.31 mg g^?1 to 139.13 mg GAE g^?1 and 2.12 mg g^?1, respectively, after fermentation. Antioxidant activities determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, β‐carotene bleaching and ferric thiocyanate assay were correlated with total phenolic and anthocyanin contents. Non‐fermented black rice bran extract (NFBE) showed greater antioxidant activities than fermented black rice bran extract (FBE). Cytotoxic activities measured by MTT assay showed that both NFBE and FBE had over 50% activities. The cytotoxic activities of FBE against MCF‐7 and HeLa cells were 71.65% and 68.07%, respectively, at 8.0 mg mL^?1, but those of NFBE were lower than 50%. These results suggested that the cytotoxic activity of black rice bran improved through fermentation, while antioxidant activity reduced.     

Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional,physicochemical, and sensory properties of goat milk Greek-style yogurt

We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.     

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

The feasibility of the parallel factors model (PARAFAC) as a modeling tool for consumer sensory acceptance data of complex food matrices was investigated. The attributes of aroma, flavor, taste, texture, and overall liking of probiotic and conventional yogurts were evaluated by 120 consumers using a 9-point hedonic hybrid scale. Six yogurt samples were used: three were prototypes supplemented with a glucose oxidase/glucose system, which is a potential oxygen scavenging system, and the other three were commercial yogurts. The yogurts supplemented with the glucose oxidase/glucose system presented similar sensory acceptance towards commercial probiotic and conventional yogurts (p > 0.05), besides having garnered lower mean scores for the sensory attributes. Appearance and overall liking were the most significant attributes for the first two components of the PARAFAC model. Finally, the advantage of using this method to explore the intrinsic nature of consumer sensory data is discussed and compared to principal component analysis (PCA).     

Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola (Malpighia emarginata DC.) Ice Cream

ABSTRACT:  Six fermented acerola ice creams were produced, containing different starter cultures ( Bifidobacterium longum , Bi.lactis , and traditional yogurt starter culture— Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus ) and final pH (5 and 4.5). The ice creams were evaluated for probiotic culture viability, vitamin C stability, and sensory acceptance. Mix fermentations were stopped when pH 5.0 and 5.5 were attained. However, after the addition of acerola pulp the determined pH were 4.5 and 5, respectively. Mixes were frozen and stored for 15 wk at −18 °C. The viable counts for probiotic cultures remained above the recommended minimum limit of 10⁶ cfu/g during 15 wk storage even in products with pH 4.5. Vitamin C concentration remained around 140 mg/100 g of product. The attributes of aroma, taste, texture, and overall acceptance obtained scores in the range of 5.15 to 7.22. The fermented acerola ice cream was a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.     

Production,iron analysis and consumer perception of functional Thai Sinlek iron rice (Oryza sativa) drink

We produced the iron rice (IR) drink, determined the relevant chemical composition and antioxidant activity and tested the consumers’ degree of satisfaction. IR grains were digested with α-amylase and analysed chemical composition and antioxidant activity, while the hydrolysate (pH 4.0) and flavouring agents were added for final preparation of the IR drink. The IR hydrolysate contained a total iron content of 13.9 mg g⁻¹, a total phenolic content of 1.33 ± 0.07 mg gallic acid equivalent g⁻¹ and γ-oryzanol of 70.12 ± 2.7 mg kg⁻¹ rice grain, all of which inhibited the generation of free radicals in a concentration-dependent manner. The IR drink was composed of flavonoids and phenolic acids for which kaempferol was predominant. The members of all three groups of elderly subjects who consumed the low-dose IR (1.47 mg iron/100 mL), high-dose IR (2.74 mg iron/100 mL) and white rice (WR; 0.5 mg iron/100 mL) drinks expressed satisfaction and interest with the beverages at 91.2%, 100% and 88.9%, respectively. In terms of sensory evaluation, the low-dose IR drink revealed a higher acceptance rating than high-dose IR and WR (P < 0.05). Notably, the Sinlek rice drink was abundant with iron, anti-oxidative phenolics and γ-oryzanol, for which consumers expressed an overall degree of acceptance (8.1 ± 1.1).     

Innovative production of multistrain synbiotic product using Thai-pigmented rice and rice bran oil

This study found that the isolated probiotics Lactobacillus paracasei KUKPS6201, L. acidophilus KUKPS6107, L. reuteri KUKPS6103, L. rhamnosus KUKPS6007, L. salivarius KUKPS6202, Bacillus coagulans KPSTF02 and Saccharomyces boulardii KUKPS6005 had high potential for probiotic properties. All strains had antibacterial activity and high antioxidant activity of 1.654 ± 0.017 mg Trolox mL⁻¹ probiotic extract. The selected strains could survive in a simulated gastrointestinal tract under anaerobic conditions and showed no haemolytic activity. Furthermore, the probiotic strains were strongly auto-aggregated and also showed co-aggregated ability with pathogenic bacteria. The probiotic microorganisms demonstrated high ability to adhere to Thai-pigmented rice grains. The results of analysis of these probiotics showed that Riceberry rice bran oil was an excellent prebiotic. A synbiotic product containing Thai-pigmented rice grains (cultivar Riceberry, Luem Pua and Black Jasmine) and rice bran oil was produced. After 8 weeks of storage, the viability of the probiotics in terms of multistrains was 7.36 ± 0.04 log CFU g^–1 (85.78% survival rate). Microbiological safety testing indicated that the amounts of contaminants were acceptable. This study provided the first scientific report on the feasibility of applying Thai-pigment rice, rice bran oil and mixed-culture probiotics as a novel functional synbiotic product.     

Development of a fermented goat's milk containing probiotic bacteria

A set-type fermented milk manufactured from goat's milk was developed. Optimal curd tension was achieved by supplementation of milk with skim milk powder and whey protein concentrate (WPC). Milk was fermented employing a commercial probiotic starter culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12. Supplementation of milk with 3% WPC reduced fermentation time by 2 h due to the increase in viable counts of S. thermophilus and Bifidobacterium by 0.3 and 0.7 log units, respectively. Addition of WPC increased the protein content (1%) as well as potassium and magnesium content (0.3 and 0.02 g kg⁻¹, respectively). Increase of the protein content led to an increase in the apparent viscosity and gel firmness of the product, and at the same time whey syneresis was reduced. As a consequence, the product received a high score for appearance, taste, aroma, texture and overall acceptance.     

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. Little information exists on the influence of probiotic strains on physicochemical properties and sensory characteristics of yogurts and fermented milks. Six probiotic yogurts or fermented milks and 1 control yogurt were prepared, and we evaluated several physicochemical properties (pH, titratable acidity, texture, color, and syneresis), microbial viability of starter cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri) during fermentation and storage (35 d at 5°C), as well as sensory preference among them. Decreases in pH (0.17 to 0.50 units) and increases in titratable acidity (0.09 to 0.29%) were observed during storage. Only the yogurt with S. thermophilus, L. delbrueckii ssp. bulgaricus, and L. reuteri differed in firmness. No differences in adhesiveness were determined among the tested yogurts, fermented milks, and the control. Syneresis was in the range of 45 to 58%. No changes in color during storage were observed and no color differences were detected among the evaluated fermented milk products. Counts of S. thermophilus decreased from 1.8 to 3.5 log during storage. Counts of L. delbrueckii ssp. bulgaricus also decreased in probiotic yogurts and varied from 30 to 50% of initial population. Probiotic bacteria also lost viability throughout storage, although the 3 probiotic fermented milks maintained counts ≥10⁷ cfu/mL for 3 wk. Probiotic bacteria had variable viability in yogurts, maintaining counts of L. acidophilus ≥10⁷ cfu/mL for 35 d, of L. casei for 7 d, and of L. reuteri for 14 d. We found no significant sensory preference among the 6 probiotic yogurts and fermented milks or the control. However, the yogurt and fermented milk made with L. casei were better accepted. This study presents relevant information on physicochemical, sensory, and microbial properties of probiotic yogurts and fermented milks, which could guide the dairy industry in developing new probiotic products.     

沙棘添加对乳酸菌发酵牛乳风味和消费者接受度的影响

本研究目的是探究添加沙棘(5％,v/v)对发酵乳风味和消费者接受度的影响.选取本实验室前期从新疆老酸奶、西藏开菲尔颗粒等样品中筛选到的8株乳酸菌进行原味发酵乳和沙棘发酵乳的制备.通过电子鼻(Electronic-nose,E-nose)和电子舌(Electronic-tongue,E-tongue)技术,采用模糊数学综...     

Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

Omega-3 enriched foods are considered functional foods, however they may present undesirable sensory characteristics due to oxidation. The objective of this study was to evaluate the influence of the addition of 0.00–5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000–0.100 g/100 g rosemary extract (RE) on the technological and sensory quality of white pan bread, following a 2² central composite rotational design (CCRD). The responses evaluated were the specific volume, texture, moisture and color, and the scores obtained in the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. Increasing MO concentration reduced specific volume and lightness and increased firmness and color saturation. Increasing RE concentration presented only a small effect on the reduction of lightness. In the sensory acceptance test, all samples presented acceptable scores (>5).     

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

This study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g^?1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g^?1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were >8 log cfu g^?1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (10⁶–10⁷ cfu g^?1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.     

High-intensity ultrasound reduces fermentation time and improves textural properties,antioxidant activity and probiotic survival in fermented probiotic strawberry drink

This study aimed to evaluate the effect of high-intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on the physicochemical, rheological and textural properties, antioxidant activity (AA) and probiotic survival in strawberry-flavoured fermented probiotic strawberry drink during storage (7°C for 28 days). The application of HIUS resulted in products with lower fermentation times, higher organic acid stability during storage and improved texture (higher firmness and consistency) and functional properties (higher phenolic compounds content and/or AA). Using 2.5 min of processing time would be advisable due to the better probiotic survival to simulated gastrointestinal conditions (probiotic counts higher than 10⁶ CFU mL⁻¹), reduced fermentation times (reduction in 3 h), higher lactic acid content during storage and enhanced AA. The products showed a viable probiotic counts higher than 10⁶ CFU mL⁻¹ during the entire shelf life. HIUS may be considered as an adequate pre-treatment in the development of probiotic fermented probiotic strawberry drink.     

Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration

The production of Greek-style yogurts requires more processing steps than traditional yogurt, which increases the possibility of microbial contamination by pathogens or spoilage organisms. The growth and survival during storage of two microbial contaminants (Escherichia coli and Kluyveromyces marxianus) in Greek-style yogurt, produced by centrifugation or ultrafiltration, was compared with that in regular stirred yogurt. E. coli strain ATCC^® BAA-1430™ was shown to be a suitable surrogate for pathogenic O157:H7 in yogurt. The increased buffering capacity of the Greek-style yogurts produced from ultrafiltered milk led to lower E. coli viability during storage. On the other hand, the Greek-style yogurt seems to promote faster growth of the dairy yeast K. marxianus at a storage temperature of 4 °C.     

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Sweetness–aroma interactions were investigated in model dairy desserts varying in sucrose concentration, aroma concentration and in textural characteristics using different textural agents (κ-, ι-, λ-carrageenans and an equal-mix of the three). Overall intensities of sweetness and aroma perceptions were evaluated by sensory analysis and apparent partition coefficients of aroma compounds were measured by static headspace—GC.Sweetness–aroma interaction was characterised by a non-reciprocal relationship. Concentration of aroma had no impact on sweetness intensity, whatever be the sucrose concentration or textural characteristics of desserts, whereas varying texture or sucrose concentration modified aroma intensity. However, effects on aroma assessment were effective only when aroma concentration was the highest. In this condition, use of λ-carrageenan or increasing sucrose concentration from 25 to 50 g kg⁻¹ enhanced aroma intensity, but no extra enhancement was observed when sucrose concentration was 100 g kg⁻¹. As the air–dessert partition coefficient remained constant, impact of textural characteristics and sweetness variation on aroma perception did not result from physico-chemical interaction.     

Optimisation of a quality improver for instant rice and its quality properties

Three additives were optimised for the sensory characteristics, textural and physicochemical properties of instant rice by using response surface methodology (RSM) and principal component analysis (PCA). Comprehensive evaluation indicated that 0.025% glycerol monolaurate (GML), 0.58% β‐cyclodextrin (β‐CD) and 0.41% alcohol formed a new quality improver of instant rice. Moreover, several specific quality properties of instant rice were further studied. Compared with freshly cooked rice, instant rice with or without optimised additives owned much lower quality. The microstructure observation and pasting properties by Rapid Visco Analyzer (RVA) analysis implied that quality improver could distinctly ameliorate the texture and viscoelastic properties. Simultaneously, the quality improver had no significant effects on the starch digestion. But, it could retard short‐term starch retrogradation of instant rice, namely △H_r value decreasing from 1.511 J g^?1 to 1.386 J g^?1.     

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

The feasibility of survival analysis methodology was used to determine the shelf-life of probiotic strawberry flavored yogurt supplemented with Bifidobacteirum animalis DN 173010 W was investigated. The quality parameters of probiotic yogurts were related to storage conditions which they are submitted. The consumers were shown sensitive to changes towards sensory characteristics introduced into the products. Using the survival analysis and considering 25% and 50% probability of consumer rejection, the shelf-life of the probiotic yogurt was estimated at 38 and 53 days, respectively. The findings of this research highlighted the feasibility this technique to determine the shelf-life of foods, in particular, functional foods, as probiotic yogurts.     

Incorporation of microbial transglutaminase into non-fat yogurt production

This study investigated the physical, chemical and sensory characteristics of non-fat yogurts treated with microbial transglutaminase (MTGase) at varying concentrations from 0 to 0.5 g L⁻¹. Also, the effect of enzyme inactivation prior to fermentation on the selected properties of the yogurts was studied. Acid development rate was reduced with increasing MTGase doses. Cross-linking of milk proteins by MTGase had a growth-slowing effect on yogurt starter bacteria, which was more pronounced at higher concentrations. Physical properties of the yogurts were improved by MTGase throughout 21-day storage; on the contrary, the production of acetaldehyde was slowed down by increasing MTGase concentrations during the same period. Principal component analysis (PCA) and hierarchial cluster analysis (HCA) clearly differentiated the samples with added MTGase at lower (⩽0.3 g L⁻¹) and higher (0.4–0.5 g L⁻¹) concentrations regarding the physical and sensory properties. The physical and sensory properties of non-fat set yogurt could be improved by incorporating MTGase up to a level of 0.3 g L⁻¹.