Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Aguilar, Edilberto Flores; Rivera, Emille del Pilar Flores

doi:10.1590/fst.33617

Cited by 3 publications

(1 citation statement)

References 20 publications

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“…This is being promoted by health professionals (Yilmaz-Ersan and Kurdal, 2014). The term 'probiotics' originates from the Greek 'Pro bios' meaning 'for life' used to describe microorganisms that are responsible for the beneficial effects for humans and animals (Aguolar and Rovera (2019). These microorganisms contribute to intestinal microbial balance and contribute to maintaining sound health (Soccol et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Ikujenlola

Adurotoye

Adeniran

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Ikujenlola

Adurotoye

Adeniran

2019

Acta Universitatis Cibiniensis. Series E: Food Technology

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Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Guedes

Silva

et al. 2021

Food Sci. Technol

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Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis

Parra-Gallardo,

Quimbiulco-Sánchez,

Salas-Sanjuán

et al. 2023

Fermentation

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In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (Lupinus mutabilis) were used: Andino, Guaranguito, Ecuadorian, and Peruvian. The seeds were first debittered, and then, they were fermented, using two inoculum doses and two fermentation times. For the fermented beverage, Saccaromyces cerevisae was used at doses of 1.5 and 2.5% dry weight and fermentation times of 72 and 96 h. For the tempeh, the inoculum used was the Rhizopus oligosporus strain NRRL 2710 at doses of 0.015 and 0.025% dry weight and fermentation times of 48 and 72 h. The alcoholic strength, total solid soluble, and pH in the fermented beverage were analyzed, while proximal analysis was performed for both the fermented beverage and tempeh. The results indicate that, in all cases, the Andino cultivar produced a beverage with higher alcoholic strength, regardless of the inoculum concentration and fermentation time. In both the fermented beverage and tempeh, a varietal effect was found for protein and crude fiber. The Andino cultivar had the highest protein, fat, and fiber content. The alkaloid content was similar in the beverage and tempeh, but the effect of fermentation was markedly increased with the higher inoculum dose and longer fermentation time. The alkaloid content was highest in the Peruvian cultivar, while it was similar in the remaining three cultivars. Tarwi grains have a high nutritional value, but the grain is traditionally used dry. In this study, we used green grain, which contains lower alkaloid content. Moreover, the crop cycle is shortened, and it can be used in the manufacture of fermented drinks and tempeh. In this way, we show that it is valid to use green grain instead of dried grain, constituting an improvement in the traditional use of lupine grain, and our study shows that it is possible to make both fermented drink and tempeh with green grain, showing the influence of the genotype and dosage starter.

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Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis

Cited by 3 publications

References 20 publications

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis

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