Optimization of a novel probiotic-fermented pearl millet-based strained yoghurt-like functional dessert: physicochemical, microbial and sensory characterization†

Sustainable Food Technology Pub Date : 2025-05-03 DOI:10.1039/D5FB00001G

Manvik Joshi, Kamalesh Kumar Meena, Arun Kumar and Sunil Meena

{"title":"Optimization of a novel probiotic-fermented pearl millet-based strained yoghurt-like functional dessert: physicochemical, microbial and sensory characterization†","authors":"Manvik Joshi, Kamalesh Kumar Meena, Arun Kumar and Sunil Meena","doi":"10.1039/D5FB00001G","DOIUrl":null,"url":null,"abstract":"In this study, we developed a probiotic strained yogurt-like dessert using roasted pearl millet flour and Hibiscus rosa-sinensis extract. Ingredients (pearl millet: 2.5–8%, Hibiscus: 2.5–8%, and sugar: 25–45%) were optimized for probiotic viability, lactic acidity, sensory properties, and acceptability using Design Expert software. The optimal formulation (pearl millet: 4.86%, Hibiscus: 4.4%, and sugar: 29.47%) achieved a probiotic viability of 7.53 ± 0.33 log10 CFU g−1, exceeding the recommended threshold. FTIR analysis revealed enriched nutritional profiles with functional peaks resulting from Hibiscus and probiotic metabolism. SEM analysis showed a porous microstructure, indicating functional enhancements due to pearl millet and Hibiscus. The dessert exhibited excellent nutritional, functional, and sensory attributes, making it a promising functional food innovation.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 4","pages":" 1074-1085"},"PeriodicalIF":0.0000,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00001g?page=search","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainable Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00001g","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, we developed a probiotic strained yogurt-like dessert using roasted pearl millet flour and Hibiscus rosa-sinensis extract. Ingredients (pearl millet: 2.5–8%, Hibiscus: 2.5–8%, and sugar: 25–45%) were optimized for probiotic viability, lactic acidity, sensory properties, and acceptability using Design Expert software. The optimal formulation (pearl millet: 4.86%, Hibiscus: 4.4%, and sugar: 29.47%) achieved a probiotic viability of 7.53 ± 0.33 log₁₀ CFU g⁻¹, exceeding the recommended threshold. FTIR analysis revealed enriched nutritional profiles with functional peaks resulting from Hibiscus and probiotic metabolism. SEM analysis showed a porous microstructure, indicating functional enhancements due to pearl millet and Hibiscus. The dessert exhibited excellent nutritional, functional, and sensory attributes, making it a promising functional food innovation.

Abstract Image

查看原文本刊更多论文

一种新型益生菌发酵珍珠粟型酸奶功能甜点的优化：理化、微生物和感官表征

本研究以烤珍珠小米粉和芙蓉提取物为原料，研制了一种益生菌酸奶类甜品。使用Design Expert软件对原料（珍珠粟：2.5-8%，芙蓉：2.5-8%，糖：25-45%）的益生菌活力、乳酸、感官性能和可接受性进行优化。最佳配方（珍珠粟：4.86%，芙蓉：4.4%，糖：29.47%）益生菌活力为7.53±0.33 log10 CFU g−1，超过推荐阈值。FTIR分析显示，木槿和益生菌代谢产生的功能峰丰富的营养谱。SEM分析显示多孔结构，表明珍珠粟和芙蓉的加入增强了材料的功能。该甜点具有良好的营养、功能和感官属性，是一种有发展前景的功能性食品创新。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Sustainable Food Technology

CiteScore

1.00

自引率

0.00%

发文量