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Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pect...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455973/ https://www.ncbi.nlm.nih.gov/pubmed/32884729 http://dx.doi.org/10.1002/fsn3.1752 |
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author | Ghaderi‐Ghahfarokhi, Maryam Yousefvand, Amin Ahmadi Gavlighi, Hassan Zarei, Mehdi Farhangnia, Peyman |
author_facet | Ghaderi‐Ghahfarokhi, Maryam Yousefvand, Amin Ahmadi Gavlighi, Hassan Zarei, Mehdi Farhangnia, Peyman |
author_sort | Ghaderi‐Ghahfarokhi, Maryam |
collection | PubMed |
description | Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG‐ and inulin‐supplemented media increased significantly during the 48‐hr fermentation (p < .05). Five batches of low‐fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC‐Cont (containing L. casei), LC‐PHFTG (containing L. casei + 0.5% PHFTG), LC‐TG (containing L. casei + 0.05% TG), and LC‐In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21‐day storage at 4°C. The number of L. casei remained highly acceptable (8.54–8.61 log CFU/g) during 7–21 days of storage in LC‐PHFTG. LC‐In and LC‐PHFTG presented significantly lower syneresis and higher sensory acceptability than LC‐Cont and Control during storage (p < .05). LC‐TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non‐ or low‐fat dairy products with satisfactory sensory quality. |
format | Online Article Text |
id | pubmed-7455973 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-74559732020-09-02 Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival Ghaderi‐Ghahfarokhi, Maryam Yousefvand, Amin Ahmadi Gavlighi, Hassan Zarei, Mehdi Farhangnia, Peyman Food Sci Nutr Original Research Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG‐ and inulin‐supplemented media increased significantly during the 48‐hr fermentation (p < .05). Five batches of low‐fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC‐Cont (containing L. casei), LC‐PHFTG (containing L. casei + 0.5% PHFTG), LC‐TG (containing L. casei + 0.05% TG), and LC‐In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21‐day storage at 4°C. The number of L. casei remained highly acceptable (8.54–8.61 log CFU/g) during 7–21 days of storage in LC‐PHFTG. LC‐In and LC‐PHFTG presented significantly lower syneresis and higher sensory acceptability than LC‐Cont and Control during storage (p < .05). LC‐TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non‐ or low‐fat dairy products with satisfactory sensory quality. John Wiley and Sons Inc. 2020-06-29 /pmc/articles/PMC7455973/ /pubmed/32884729 http://dx.doi.org/10.1002/fsn3.1752 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Ghaderi‐Ghahfarokhi, Maryam Yousefvand, Amin Ahmadi Gavlighi, Hassan Zarei, Mehdi Farhangnia, Peyman Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title | Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title_full | Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title_fullStr | Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title_full_unstemmed | Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title_short | Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival |
title_sort | developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: investigation of quality parameters and lactobacillus casei survival |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455973/ https://www.ncbi.nlm.nih.gov/pubmed/32884729 http://dx.doi.org/10.1002/fsn3.1752 |
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