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

Ikujenlola, Abiodun Victor; Adurotoye, Esther Abiodun; Adeniran, H. A.

doi:10.2478/aucft-2019-0018

Cited by 10 publications

(5 citation statements)

References 18 publications

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“…This feature can enable the replacement of thickening agents. LAB that have already been used in the development of fermented plant-based dairy alternatives are L. delbrueckii [ 50 ], S. thermophilus , and L. delbrueckii subsp. bulgaricus [ 10 ], B. longum or L. rhamnosus [ 51 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

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Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Masiá

Jensen

Buldo

2020

Foods

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“…Increase in ash content (iron, calcium, and magnesium) in plant-based fermented products such as soy, and rice milk was recorded by Obadina et al [23]. Fermented rice yogurt was characterized by their low pH values and high acidity due to the formation of organic fatty acids and glycerol [24][25][26].…”

Section: Discussionmentioning

confidence: 99%

A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria

2023

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Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, and a commercial yoghurt culture consortium fermented broken rice milk after 8 h. Rather than employing L. acidophilus or a commercial yogurt culture consortia, L. bulgarics was the most efficient starter for yoghurt manufacturing, followed by L. casei. L. bulgaricus had the highest viability counts of 8.5 Log CFU/mL, 0.18 specific growth rate, and 3.78 doubling time. Furthermore, it produces a significant reduction in pH to 4.3 and increases total titratable acidity to 0.09 percent with high overall acidity values of 1.4 mg/L of acetic and lactic acid contents. The maximum acidification rate (Vmax) was 0.2125, the maximum acidification time (Tmax) was 4 h, and the time to reach pH 4.6 (Te) was 5 to 8 h. As a result, L. bulgaricus was chosen as the most efficient isolate for the production of fermented rice milk yoghurt. More research is needed, however, to investigate the new rice-based yoghurt product’s sensory qualities as well as its toxicological effects on normal and malignant human cells.

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“…Table shows the minimum (min) and maximum (max) values of carbohydrate, fat, protein, and fiber used for the linear programming method. These values were established from data previously reported in other studies to produce vegetable beverages. − The linear programming of carbohydrates, fat, protein, and fiber was carried out with the software Octave 6.4.0.…”

Section: Methodsmentioning

confidence: 99%

Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour

et al. 2023

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Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functional, and organoleptic properties of the final product. The objective of the present study was to evaluate the effects of heat treatment on the physicochemical properties, such as acidity, pH, total solids, density, total and reducing sugar, as well as the antioxidant activity of a beverage formulated from rice flour (RF) and coconut water (CW). Three beverage formulations were evaluated: A (2% RF; 98% CW), B (5% RF; 95% CW), and C (8% RF; 92% CW), each of which was subjected to two heat treatments: sterilized (121 °C/15 psi/15 min) or pasteurized (60 °C/60 min and subsequently 73 °C/15 s). The heat treatments increased the acidity and reducing sugars but decreased pH, total sugar, and antioxidant activity. As for the rheological properties, the mixtures were pseudoplastic fluid. The physicochemical properties from RF and CW mixtures were dependent on the heat treatment, but these can be introduced as new nondairy substrates for the elaboration of functional beverages to be consumed mainly by those lactose intolerant.

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

Cited by 10 publications

References 18 publications

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria

Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour

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