Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Abstract

Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 37 ˚C and stored at 4 ˚C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-50 ˚C) properties, were studied after production and during 28 days. Milk supplementation with 1-3% lentil flour enhanced acid production, and the microbial population (CFU) of L. rhamnosus was comparable with that of the non-supplemented control after production. After 28 days, the CFU of 2% and 3% lentil-supplemented probiotic were as high as 1% skim milk supplemented sample. All lentil flour-supplemented samples had significantly lower "L" values and higher "b" and "a" values. Probiotic products with 1-3% lentil flour showed higher storage (G΄) and loss (G˝) moduli compared with 1-3% skim milk supplemented samples and the non-supplemented control.

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

“…The results of Zare et al (2011Zare et al ( , 2012 contradicts our study in which the lentil flour probiotic milk significantly decreased over time; however, the lentil milk in our study was at a level of 1.1x10 8 CFU/mL by the end of the storage period. This difference could possibly be due to a difference in the type of lentil flour used or the alternate probiotic strain.…”

“…Milk supplemented with lentil flour increased the microbial count of L. rhamnosus AD 200 to over 1x10 8 CFU/mL over a 28-day storage period (Agil et al, 2013;Zare et al, 2011Zare et al, , 2012. The results of Zare et al (2011Zare et al ( , 2012 contradicts our study in which the lentil flour probiotic milk significantly decreased over time; however, the lentil milk in our study was at a level of 1.1x10 8 CFU/mL by the end of the storage period.…”

“…Lentils contain carbohydrates, proteins, minerals, vitamins, antioxidants, and small amounts of unsaturated fats (Zare, Orsat, Champagne, Simpson, & Boye, 2012). Associated health benefits include lowering the risk of diabetes, colon cancer, and cardiovascular disease (Agil et al, 2013).…”

“…Associated health benefits include lowering the risk of diabetes, colon cancer, and cardiovascular disease (Agil et al, 2013). Research so far has found that milk supplemented with lentil flour increased the microbial count of yogurt starter cultures and the strain L. rhamnosus AD 200, compared to controls (Agil et al, 2013;Zare, Champagne, Simpson, Orsat, & Boye, 2011;Zare et al, 2012). …”

Organic Acids and Carbon Profiles by Bifidobacteria Pseudocatenulatum G4 During Cultivation in Low Concentrations of Milk Medium

“…Due to lower buffering ability in low milk medium concentrations, the pH value was dropped more compared to higher milk concentrations after 24 h of strain cultivation. Acidification rate was reported to be influenced by the viscosity of the medium which means less concentrated medium resulted in low viscous, leads to lower in buffering capacity and finally increased the rate of pH reduction [14].…”