scholarly journals Physico-Chemical, Microbiological and Sensory Characteristics of Papaya Pulp-Milk Blends Fermented with a Probiotic Starter Culture

10.37512/1100 ◽  
2021 ◽  
pp. 130-143
Author(s):  
D. M. Waweru ◽  
A. N. Onyango ◽  
E. M. Okoth ◽  
F. K. Rimberia ◽  
J. M. Mathara ◽  
...  
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Milk Product ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Papaya Pulp ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Comparable Quality

Yoghurt is a popular fermented milk product across the globe. As consumers become more health conscious, there has been rising interest in probiotic yoghurts, fermented with bacteria that can promote human health, as well as yoghurts containing fruit pieces, juice or pulp, which increase the levels of phytochemicals, dietary fibre and some vitamins in the product. Generally, the fruit products are added only up to about 20%. Here we investigated the physicochemical, sensory and microbial properties of analogous fermented products containing milk, but consisting mainly of papaya fruit pulp. Formulations were made at different ratios ranging from 50-100% papaya pulp. Yoghurt (with 0% papaya) was made to serve as the control. Conditions for pasteurization prior to fermentation were optimized for the control of yeasts and molds. The products were fermented with a probiotic culture consisting of Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium spp. Sensory analysis on a 9-point hedonic scale revealed an increase in acceptability of the various attributes with increase in pulp. Formulations containing 80% to 100% papaya fruit were found to be most liked and of comparable quality to the control, having scores of ≥ 7 (ranging from moderately liked to liked very much)) in colour, taste, texture and overall acceptability. Compared to the control, these formulations were found to contain more ascorbic acid, riboflavin, niacin, folic acid, dietary fiber and carbohydrates. The control was however higher in thiamine, protein and fat levels. The products were stable under refrigerated storage (4 ⁰C) for 3 weeks. In conclusion, we found that papaya pulp fermented with a probiotic starter culture, and containing up to 20% milk had good sensory acceptability. The health benefits of such products are worthy of further investigations.

scholarly journals ​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

2021 ◽  
Author(s):  
N.A. Suryawanshi ◽  
Y.N. Patil ◽  
S.S. Ramod ◽  
S.H. Terde
Keyword(s):  
Titratable Acidity ◽  
Fermented Milk ◽  
Milk Product ◽  
Physico Chemical ◽  
Whole Milk ◽  
Sensory Score ◽  
Papaya Pulp ◽  
Semi Solid ◽  
Hedonic Scale ◽  
Different Levels

Background: Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. Method: The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture i.e., Lactobacillus casei and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. Result: The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

2018 ◽  
Vol 24 (7) ◽  
pp. 564-575 ◽  
Author(s):  
Shalini Mishra ◽  
HN Mishra
Keyword(s):  
Complex Modulus ◽  
Starter Culture ◽  
Textural Properties ◽  
Fermented Milk ◽  
Soy Milk ◽  
Overall Acceptability ◽  
Good Product ◽  
Viscous Modulus ◽  
Tan Δ ◽  
Hedonic Scale

Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10−3 pH units/min) and condensed the fermentation completion time. FOS-supplemented fermented soy milk showed better acidification and post-acidification profile as compared to inulin supplemented samples. The Streptococcus salivarius subsp. thermophilus (ST) – Lactobacillus acidophilus (LA) with FOS gave the better textural properties with firmer gel (350.10), lower adhesiveness (−93.10) and springiness (0.92), higher gumminess (164.50) and average cohesiveness (0.47). FOS-supplemented ST-LA-fermented samples showed good gel characteristics with higher elastic modulus (1672.39 Pa), viscous modulus (416.41 Pa), complex modulus (1723.53 Pa), lower tan δ (14) and higher overall acceptability scores (7.40) on a 9-point hedonic scale. Developed synbiotic soy fermented milk showed more than the 9 log cfu/ml count throughout storage which is required for probiotic functional food.

Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir

2011 ◽  
Vol 78 (4) ◽  
pp. 456-463 ◽  
Author(s):  
Emiliano Kakisu ◽  
Aurora Irigoyen ◽  
Paloma Torre ◽  
Graciela L De Antoni ◽  
Analía G Abraham
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Probiotic Strain ◽  
Fermented Milk ◽  
Sensory Attributes ◽  
Milk Product ◽  
Promising Alternative ◽  
Probiotic Strains ◽  
Viable Bacteria ◽  
Fermented Milk Product

A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.

scholarly journals Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

2020 ◽  
Vol 36 (12) ◽  
Author(s):  
Anneloes E. Groenenboom ◽  
John Shindano ◽  
Nachimuka Cheepa ◽  
Eddy J. Smid ◽  
Sijmen E. Schoustra
Keyword(s):  
Fermented Milk ◽  
Shannon Index ◽  
Lag Phase ◽  
Milk Product ◽  
Physico Chemical ◽  
Significant Difference ◽  
Set Up ◽  
Rural Zambia ◽  
Fermented Milk Product ◽  
Over Time

AbstractMabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented. Therefore, we aimed at determining the effect of fermentation vessels and types of back-slopping on acidification and microbial communities during fermentation. A series of fifteen experiments using two types of fermentation vessels (plastic buckets and calabashes) in combination with different types of back-slopping (no back-slopping, passive back-slopping, and active back-slopping) were set up at a field site in rural Zambia. In each of the fifteen fermentations we analysed acidification rate of traditional Mabisi fermentation and bacterial diversity over time. No significant difference was found in terms of microbial diversity during and at the end of fermentation between fermentations performed in buckets or previously used calabashes. Bacterial communities in general decreased in diversity over time, where the drop in pH correlated with a decrease in Shannon Index. In case of active back-slopping, the pH drop started right after inoculation while in the no back-slopping and passive back-slopping fermentations, there was a clear lag phase before acidification started. All experimental series resulted in a microbial community dominated by Lactococcus lactis and a Shannon Index, as a measure for diversity, between 0.6 and 2.0. The use of plastic buckets for Mabisi fermentation can be a valuable alternative to the use of calabashes as this study showed no biological and physico-chemical differences between Mabisi resulting from both fermentation vessels, although the reason for perceived differences should be further investigated.

Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink

2013 ◽  
Vol 115 (8) ◽  
pp. 1169-1186 ◽  
Author(s):  
Muhammad Saeed ◽  
Faqir Muhammad Anjum ◽  
Moazzam Rafiq Khan ◽  
Muhammad Issa Khan ◽  
Muhammad Nadeem
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Organoleptic Evaluation ◽  
Content Type ◽  
Overall Acceptability ◽  
Minimum Score ◽  
Good Nutrition ◽  
Sensory Parameters ◽  
And Storage

PurposeWhey products have conventionally been professed as a means of reducing ingredient costs. The authentic benefits of adding whey products are the enhanced worth resulting from flavor, texture and nutritional improvements as well as nutraceutical or health‐enhancing payback. Therefore, the present study aims to isolate and characterize suitable starter cultures for the production of wheyghurt drink.Design/methodology/approachKeeping in view all the benefits of yoghurt technology this study was planned to isolate the starter cultures and optimize the conditions for the production of wheyghurt drink. The starter cultures (Lactobacillus delbruceckii ssp. Bulgaricus and Streptococcus thermophilus) were isolated from the yoghurt and further characterized on the basis of their morphological and biochemical characteristics. The wheyghurt drink prepared from starter cultures with varying starter culture concentrations (1, 1.5, 2 and 2.5 percent) was analyzed for the physicochemical and sensory characteristics to explore the potential of wheyghurt drink.FindingsDuring storage, color, flavor, taste and overall acceptability were affected significantly. But the interaction between treatments and storage was found non‐significant to all the sensory parameters. At zero day maximum score (7.40) for overall acceptability was recorded for T3 and minimum score (5.60) was awarded to T4. After five, ten and 15 days of storage, judges observed a slight decline in overall acceptability in all wheyghurt drink samples. Hence it was concluded that wheyghurt drink sample T3 obtained maximum scores regarding the organoleptic evaluation and remained the best.Practical implicationsThe key to growth is a continuous evaluation and modification of the product to match consumer expectations. Currently there are many apparent benefits that result from incorporating selected whey products into yogurt formulas. The starter cultures for the production of fermented whey products are not presently produced in Pakistan and are imported for industrial use. The use of LAB as starter culture may help to improve the quality and shelf life of the whey products.Originality/valueThe research is useful for food manufacturers in order to develop functional food products for consumers. Understanding consumer needs and preferences is critical to successful product development and enhancing marketing values of a product. Nutritionally improved foods, such as wheyghurt over the conventional counterpart, will be highly successful in the marketplace. Consumers will prefer such kinds of foods because they are more conscious about their health and such foods provide them with what they desire, i.e. health benefits with good nutrition.

Effectiveness of Soy Milk as Food Carrier for Lactobacillus Acidophilus

1993 ◽  
Vol 56 (4) ◽  
pp. 320-322 ◽  
Author(s):  
G. F. de VALDEZ ◽  
G. S. de GIORI
Keyword(s):  
Survival Rate ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Starter Culture ◽  
Harmful Effect ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Refrigerated Storage ◽  
Soy Milk ◽  
Culture Activity

Three mild-fermented milk beverages prepared from soy milk and cow's milk were compared for their ability to preserve the cell viability of Lactobacillus acidophilus during refrigerated storage, in associative growth with Lactobacilus casei and Streptococcus thermophilus. The highest survival rate was obtained by using soy milk as substrate. The presence of L. casei in the starter culture had no influence on the viability of L. acidophilus, while the streptococcal cells showed a harmful effect. The culture activity measured as proteolysis and acid production remained fairly constant during the shelf life, despite the variations in colony counts observed for the different fermented milks analyzed.

scholarly journals The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 642
Author(s):  
Elena Bartkiene ◽  
Ernestas Mockus ◽  
Ema Mozuriene ◽  
Jolita Klementaviciute ◽  
Erika Monstaviciute ◽  
...  
Keyword(s):  
Methyl Palmitate ◽  
Acid Methyl Ester ◽  
Dark Chocolate ◽  
Overall Acceptability ◽  
Acid Methyl ◽  
Physico Chemical ◽  
Oleic Acid Methyl Ester ◽  
Chemical Attributes ◽  
Hedonic Scale ◽  
Different Origin

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

scholarly journals A New Synbiotic Fermented Dairy Product: Technological Production Features

2021 ◽  
Vol 51 (1) ◽  
pp. 17-28
Author(s):  
Lyudmila Zakharova ◽  
Marina Gorbunchikova
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Fermented Milk ◽  
Production Method ◽  
Bactericidal Effect ◽  
Antibiotic Activity ◽  
Milk Product ◽  
Technical Documentation ◽  
Fermented Dairy Product ◽  
Fermented Dairy

Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product. Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.

scholarly journals Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.

2014 ◽  
Vol 5 (1) ◽  
pp. 9
Author(s):  
Marisete Bortoluzzi ◽  
Carla Regina Zimpel Nunes ◽  
Marines Luiza Silva ◽  
Daneysa Lahis Kalschne ◽  
Saraspathy Naidoo Terroso Gama Mendonça ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Analysis ◽  
Storage Time ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Maximum Limit

<p><em>The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45&nbsp;&ordm;C, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8, 16, 24 and 32 days of storage (6 &plusmn; 2 &ordm;C) were performed the count of total lactic acid bacteria, determination of pH and acidity (in lactic acid). For all samples Coliforms at 35 and 45 &ordm;C were not detected, while yeasts and molds were below the maximum limit established. The total count of lactic acid bacteria remained above the minimum recommended in the intervals, while the pH decreased with storage time and acidity remained stable. In sensory analysis there was difference (p&lt;0.05) between the samples for the attributes color, appearance of pieces of plum, plum aroma and sweetness, while the attributes flavor of plum, acid flavor, consistency and overall impression were not different. The acceptability index ranged from 65.08 to 79.37%.</em></p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.136</p><p><em><br /></em></p>

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

2021 ◽  
Author(s):  
K. Rammya Molu ◽  
C.L. Sharon ◽  
Seeja Thomachan Panjikkaran ◽  
E.R. Aneena ◽  
P.S. Lakshmy ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Powder ◽  
Sweet Taste ◽  
Cane Sugar ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Score Card ◽  
Physico Chemical ◽  
Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

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