Louella Concepta Goveas, S M Darshini, P Kausthubha, Shreesha Padyana, Anvitha, Asha R Suvarna, Sharal Priyanka Lewis, S M Vidya
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引用次数: 0
Abstract
Owing to global rise in the milk consumption and demand, generation of milk whey is high, which is being discarded at a substantial volume. This nutritious by-product could be converted into a valuable resource. This study involves synthesis of a functional beverage from milk whey by fermentation with a bioactive EPS producing Lactobacillus plantarum SVP2 strain. In-order to enhance EPS during fermentation, design of experiments approach was utilized. Sucrose and incubation time exhibited curvature among other variables (inoculum and temperature) via OVAT approach, and were consecutively optimized for enhanced EPS production by L. plantarum SVP2 by 22 central composite design method. At optimized conditions of 54.14 g/L sucrose and 52.97 h incubation time, maximum EPS of 98.15 ± 0.18 g/L was attained. Date syrup (15% v/v) sweetened fermented milk whey was stored upto 30 days, and its sensory and rheological properties were tested. It was noted that the cell count, pH and EPS reduced drastically after 15 days of storage. Sensory analysis revealed that the fermented functional drink exhibited yogurt like smell and taste, while from rheological behaviour, shear thinning characteristics were observed. Ingestion of this beverage results in several health benefits from the bioactive EPS produced by Lactobacillus plantarum SVP2.
Graphical abstract:
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06126-6.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.