Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Jovanović, Marina; Zlatanović, Snežana; Micić, Darko; Bacić, Dragan; Mitić-Ćulafić, Dragana; Đuriš, Mihal; Gorjanović, Stanislava

doi:10.3390/foods10081696

Cited by 11 publications

(9 citation statements)

References 43 publications

(82 reference statements)

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“…However, cells were most susceptible to an extract obtained from yogurt supplemented with GW (up to 25% inhibition of the cell viability). Similarly to obtained results, in our previous research, it was pointed out that yogurt-extracted whey inhibited HCT116 cell viability to some extent (Jovanović et al 2021). More pronounced inhibition of colon cancer cell viability could be accomplished by increasing the dose of GW and adding additional probiotic strains or parabiotics at the beginning of yogurt preparation.…”

Section: Lab Viabilitysupporting

confidence: 82%

“…In situ anti-Escherichia activity. Anti-Escherichia activity was investigated as previously described by Jovanović et al (2021). Escherichia strains: E. coli 0157: H7 and E. coli ATCC 35218 were incubated in MHB at 37 °C overnight.…”

Section: Methodsmentioning

confidence: 99%

“…LAB starter culture as well as probiotic bacteria L. reuteri could exert an antagonistic effect against E. coli. The LAB metabolic activity responsible for liberating potent antibacterial peptides from milk proteins could be a limiting factor for the growth of E. coli (Jovanović et al 2021). Additionally, several studies demonstrated that Ganoderma extracts as well as its active compounds exhibit significant anti-E. coli activity.…”

Section: Lab Viabilitymentioning

confidence: 99%

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Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Jovanović¹,

Vojvodić²,

Petrović³

et al. 2022

Czech J. Food Sci.

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This study aimed to produce yogurt with Ganoderma lucidum residues and selected probiotic bacteria. To select the most potent GABA-producing strain (GABA – γ-aminobutyric acid), nine probiotic bacteria were subjected to the glutamate decarboxylase (GAD) activity assay. Limosilactobacillus reuteri DSM 17938 was selected and used in preparing fresh yogurts, with and without supplementation of Ganoderma residues obtained after water extraction [GW (Ganoderma waste) 2% (w/v)]. A decrease in pH during fermentation and the occurrence of syneresis were investigated. Lactic acid bacteria (LAB) viability and anti-Escherichia activity were estimated. Further, the cytotoxic effect of yogurt extracts on the human colon cancer cell line (HCT116) was surveyed. Besides functionality, the sensory attributes were evaluated. The pH values did not significantly change with the GW addition while increasing the LAB counts [up to 9.76 ± 0.11 log colony-forming units (CFU) mL<sup>–1</sup>] and the cytotoxic effect on HCT116 cells. Yogurt produced with selected bacteria and GW had the most valuable anti-coli effect against E. coli 0157: H7 and E. coli ATCC 35218 (American Type Culture Collection, Rockville, Maryland) (4.81 ± 0.62 and 5.64 ± 0.29 CFU mL<sup>–1</sup>, respectively). Although the added GW increased the yogurt functionality, it had a slightly negative effect on the taste and texture of the partially modified recipe. Yogurts fortified with GABA-producing strain and GW could potentially reduce relapse rates of depressive disorders.

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Section: Lab Viabilitysupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Section: Lab Viabilitymentioning

confidence: 99%

See 1 more Smart Citation

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Jovanović¹,

Vojvodić²,

Petrović³

et al. 2022

Czech J. Food Sci.

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“…Similar results were reported by Marchiani et al (2016) [ 63 ], whereby the overall acceptability scores of the grape pomace yogurt were higher than the scores of a control yogurt. Jovanovic´ et al (2021) [ 64 ] also demonstrated an acceptable palatability of yogurt, with the addition of granulated beetroot pomace flour.…”

Section: Resultsmentioning

confidence: 99%

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Popescu

Ceșco

Gurev

et al. 2022

Foods

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This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2–1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers—62.73%, including pectin—23.12%; and the content of the antioxidant compounds in AP—total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt’s quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1–20 days) demonstrated that samples with AP in proportions of 0.6–0.8% were evaluated with the highest score.

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“…The pH values of T1 were found to be significantly lower than those of other treatment groups ( p < 0.05). As per Jovanović M et al (2021) [ 19 ], lactic strains possess the ability to ferment lactose into lactic acid, which leads to an increase in acidity and a decrease in the pH of yogurt. The production of lactic acid ultimately results in a reduction in pH.…”

Section: Resultsmentioning

confidence: 99%

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

et al. 2023

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Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of Lactobacillus bulgaricus and Streptococcus thermophilus starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included L. bulgaricus, T2 comprised S. thermophilus, T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of L. bulgaricus led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications.

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Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Cited by 11 publications

References 43 publications

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

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