Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage

Costa, Kassia Kiss Firmino Dourado; Júnior, Manoel Soares Soares; Rosa, Sarah Inês Rodrigues; Caliari, Márcio; Pimentel, Tatiana Colombo

doi:10.1016/j.lwt.2016.12.017

Cited by 27 publications

(24 citation statements)

References 32 publications

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“…K.K.F.D. Costa et al (2017) obtained similar results studying a probiotic beverage, and some tasters described an acidic taste in both samples in the last shelf-life analysis.…”

Section: Resultsmentioning

confidence: 54%

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Tavares

Anjos

Nascimento

et al. 2021

CyTA - Journal of Food

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The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruitbased kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.Viabilidad química, microbiológica y sensorial de bebidas de kéfir bajas en calorías y sin lácteos preparadas a partir de jugos de frutas tropicales mixtas RESUMEN El uso de matrices no lácteas para la administración de probióticos puede ser beneficioso para consumidores vegetarianos, veganos e intolerantes a la lactosa. El extracto de Stevia rebaudiana puede utilizarse como edulcorante sustituto de la sacarosa en el caso de intolerantes a la glucosa. Esta investigación se propuso evaluar el uso de granos de kéfir para preparar una bebida de kéfir baja en calorías y a base de frutas. La fermentación se llevó a cabo inoculando granos de kéfir en una mezcla de pulpas de mango y umbú. Posteriormente, se caracterizaron dos bebidas, una con sacarosa y otra con stevia, según su composición proximal, sometiéndolas a un periodo de vida útil de 30 días a 5°C. Luego, se evaluaron cada 10 días las bacterias lácticas, las levaduras, el pH, la acidez, los parámetros de color, los sólidos solubles, el ácido ascórbico, la aceptación sensorial y la intención de compra. Asimismo, se analizó el contenido de ácidos láctico y acético al inicio y al final de la vida útil. Se constató que ambas bebidas mostraron potencial probiótico. La bebida endulzada con stevia posee menor contenido calórico y buena aceptación sensorial. En conclusión, estos resultados fundamentan la posibilidad de elaborar bebidas de kéfir bajas en calorías y a base de frutas.

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“…K.K.F.D. Costa et al (2017) obtained similar results studying a probiotic beverage, and some tasters described an acidic taste in both samples in the last shelf-life analysis.…”

Section: Resultsmentioning

confidence: 54%

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Tavares

Anjos

Nascimento

et al. 2021

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…It was weighed, washed under running water, and added with distilled water (1:14, ≅ 7.15 g/100 g). Then, it was cooked in a stainless‐steel pan for 40 min, disintegrated in a blender (5 min), homogenized, and strained through a sieve (2 mm screen, Costa et al., 2017). The amount of rice byproduct and distilled water was defined on preliminary tests aiming to obtain a product similar to whole milk.…”

Section: Methodsmentioning

confidence: 99%

“…The rice byproduct (broken grains) is a byproduct of the polished rice processing, consisting of 15% of the total processed rice, and is marketed at 30% to 50% of the rice value (Huang et al., 2019). The water‐soluble extract of rice byproduct could be an alternative to replace milk in vegan dairy‐like products, although its application is still restricted to fermented drinks (Costa, Júnior, Rosa, Caliari, & Pimentel, 2017). It has an adequate chemical composition, absence of pronounced taste, is sustainable, and has a low cost (Prasad, Hymavathi, Babu, & Longvah, 2018).…”

Section: Introductionmentioning

confidence: 99%

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

Silva

Barão

Esmerino

et al. 2021

Journal of Food Science

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The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water‐soluble extract of rice byproduct and added with prebiotic components (long‐chain inulin, medium‐chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan consumers. Most of the elicited attributes (9 out of 13 attributes, yellow color, brightness, creamy appearance, passion fruit aroma, sweet taste, passion fruit flavor, acid taste, sour taste, and creamy texture) were considered important for the characterization and/or acceptance of the frozen dessert formulations by both groups (vegan and nonvegan), but the order of importance was different between the groups. The sensory profile (Rv = 0.48, P = 0.03 in MFA) of the frozen dessert formulations was similar between vegan and nonvegan groups, and polydextrose contributed to increase firmness/consistency of the frozen dessert, while long‐chain inulin contributed to the increase in the creaminess of the products. Finally, oligofructose and polydextrose could reduce the sour taste of the products. The consumers gave scores from 6 to 8 in a 9‐point hedonic scale for the products, suggesting suitable acceptance. However, vegan consumers gave lower scores for the same products. In conclusion, PAE methodology can be used to compare the perception of different consumer groups, and vegan and nonvegan consumers have a similar perception about prebiotic frozen dessert processed with water‐soluble extract of rice byproduct. Furthermore, the frozen dessert developed had suitable consumer acceptance, although vegan gave lower scores than nonvegan consumers.Practical ApplicationThis is the first study involving the development of prebiotic frozen dessert from water‐soluble extract of rice byproduct and application of PAE to assess the sensory perception of vegan and nonvegan consumers. The results are important for the industry as they indicate that the PAE methodology can be used to characterize food products, compare the perception of different consumer groups, and elicit attributes that are important for the products, suggesting that universal marketing strategies could be used and that the developed frozen dessert could serve both vegan consumers and those on conventional diets.

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“…acidophilus and Bifidobacterium spp. showed resistance to simulated gastrointestinal conditions when delivered through a fermented drink made of a mixed extract of soy and rice by-products with added waxy cornstarch [89]. In another study, fermented soy matrix protected Lb.…”

Section: Soya-based Productsmentioning

confidence: 96%

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

et al. 2021

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage

Cited by 27 publications

References 32 publications

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

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