Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage

Abstract

A kefir‐fermented beverage‐based Colocasia esculenta extract was developed with 5% and 10% kefir (FB5 and FB10). Six different processes were applied to obtain standard extract (SE) with reduced oxalate content. Centesimal composition, minerals analysis, colorimetric, and sensory profile were evaluated in FB5 and FB10. FB10 was bottled and stored (28 days) and was evaluated for pH, lactic acid bacteria (LAB), yeasts viable cell, and total phenolics. Treatment of raw yam by soaking in water for 24 hr was effective in oxalates reduction. C. esculenta extract proved to be a good substrate for kefir fermentation. FB5 and FB10 showed an appropriate pH (<4.5), an increased of minerals compared to SE, and had a low energy value. Non‐flavored and strawberry‐flavored beverages had good sensory acceptance (>6.5). FB10 had a LAB and yeast population of 107 CFUml−1 and shelf life was 21 days. FB10 is a food with probiotic and market potential. Practical applications Colocasia esculenta (Yam) is characterized by good acceptance, nutritional, and functional value and is used as an alternative to cow's milk. However, raw yam can contain antinutritional factors, especially oxalate. In this study, soaking of raw C. esculenta in water was effective to reduce oxalate content in the C. esculenta aqueous extract and maintained the desired characteristics of color and texture. This extract was used to develop a Kefir‐fermented beverage of C. esculenta. C. esculenta proved to be a good substrate for kefir in a short fermentation time and with effective growth of viable probiotic microorganisms. The beverage developed preserved probiotic potential during chilled storage, showed good sensory acceptance, and is a food with probiotic and market potential.

Production and Characterisation of a Novel Dasheen (Colocasia esculenta) Alcoholic Fermented Beverage

“…However, the corms have a high moisture content, which can decrease its shelf life and contribute to spoilage, leading to significant postharvest wastage of the crop (Deo et al, 2009;Himeda et al, 2014). Fermented beverages from taro are generally unknown globally, however a recent study was reported on kefir-fermented beverage from the extract of C. esculenta with a shelf life of 21 days (Pinto et al, 2021). Alcoholic fermentation of the dasheen corm can increase its shelf life and add value to the product which can have immense economic and food security benefits.…”

During Fermentation, Microbiology and Biochemistry of the Cocoa Bean

“…Dried cocoa beans with an unknown water content are sold without regard for their quality, both in terms of moisture content and condition. This is because there are a small number of farmers producing cocoa and the fermentation process takes an excessive amount of time [5,6]. Fermentation is a critical step in the processing of cocoa beans, particularly for the formation of flavour precursor compounds.…”

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

“…There are several studies in the literature on these crops, not only from the Andean region, but also from other geographical areas. It is well known that their composition can vary due to factors inherent to the crop, and also greatly by the geographical distribution of the cultivars, as they are conditioned by climatic factors and the type of soil [7][8][9], sometimes giving rise to denominations of origin [10,11]. In the Andean region, differences of thousands of meters can be found within the higher areas ("altiplanos"), and even more so with those near sea level; therefore, the climatic conditions can be very different.…”