Cargando…
Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic aci...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616536/ https://www.ncbi.nlm.nih.gov/pubmed/31212995 http://dx.doi.org/10.3390/foods8060214 |
_version_ | 1783433529787416576 |
---|---|
author | Gao, Yifeng Hamid, Nazimah Gutierrez-Maddox, Noemi Kantono, Kevin Kitundu, Eileen |
author_facet | Gao, Yifeng Hamid, Nazimah Gutierrez-Maddox, Noemi Kantono, Kevin Kitundu, Eileen |
author_sort | Gao, Yifeng |
collection | PubMed |
description | A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206. |
format | Online Article Text |
id | pubmed-6616536 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-66165362019-07-18 Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate Gao, Yifeng Hamid, Nazimah Gutierrez-Maddox, Noemi Kantono, Kevin Kitundu, Eileen Foods Article A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206. MDPI 2019-06-17 /pmc/articles/PMC6616536/ /pubmed/31212995 http://dx.doi.org/10.3390/foods8060214 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gao, Yifeng Hamid, Nazimah Gutierrez-Maddox, Noemi Kantono, Kevin Kitundu, Eileen Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title | Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title_full | Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title_fullStr | Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title_full_unstemmed | Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title_short | Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate |
title_sort | development of a probiotic beverage using breadfruit flour as a substrate |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616536/ https://www.ncbi.nlm.nih.gov/pubmed/31212995 http://dx.doi.org/10.3390/foods8060214 |
work_keys_str_mv | AT gaoyifeng developmentofaprobioticbeverageusingbreadfruitflourasasubstrate AT hamidnazimah developmentofaprobioticbeverageusingbreadfruitflourasasubstrate AT gutierrezmaddoxnoemi developmentofaprobioticbeverageusingbreadfruitflourasasubstrate AT kantonokevin developmentofaprobioticbeverageusingbreadfruitflourasasubstrate AT kitundueileen developmentofaprobioticbeverageusingbreadfruitflourasasubstrate |