Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
| Autor: | Stanislava Gorjanović, Darko Micić, Snežana Zlatanović, Marina Jovanović, Dragana Mitić-Ćulafić, Dragan Bacić, Mihal Đuriš |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Streptococcus thermophilus
Health (social science) Water activity dairy beverage Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article heat-sensitive compounds functional food chemistry.chemical_compound fluidized bed 0404 agricultural biotechnology Food science Palatability Lactose by-products 2. Zero hunger vegetable pomace biology Syneresis Chemical technology 0402 animal and dairy science Pomace DIY formula food and beverages Canis familiaris 04 agricultural and veterinary sciences biology.organism_classification sustainability 040401 food science 040201 dairy & animal science Lactic acid chemistry palatability Fermentation Food Science |
| Zdroj: | Foods, Vol 10, Iss 1696, p 1696 (2021) Foods Volume 10 Issue 8 |
| ISSN: | 2304-8158 |
| Popis: | Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished. |
| Databáze: | OpenAIRE |
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