Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG.
{"title":"Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (<i>Manihot esculenta crantz</i>) starch hydrolysate with free and encapsulated <i>Lacticaseibacillus rhamnosus GG</i>.","authors":"Modupeola A Oguntoye, Olufunke O Ezekiel","doi":"10.1177/10820132221143162","DOIUrl":null,"url":null,"abstract":"<p><p>The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic <i>Lacticaseibacillus rhamnosus GG</i> (<i>LGG</i>) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated <i>LGG</i> (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of <i>LGG</i> cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05.Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with <i>LGG</i> during fermentation (1980-5480 mg/L), and storage (up to 13676.90 mg/L). <i>LGG</i> maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). <i>LGG</i>-fermented PAC hydrolysate showed significant overall acceptability of 49.56-56.33% in sensory attributes.PAC hydrolysate with <i>LGG</i> showed significant acceptability and offered adequate support for the metabolism of <i>LGG</i>, evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic <i>LGG</i>.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132221143162","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/12/6 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic Lacticaseibacillus rhamnosus GG (LGG) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated LGG (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of LGG cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05.Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with LGG during fermentation (1980-5480 mg/L), and storage (up to 13676.90 mg/L). LGG maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). LGG-fermented PAC hydrolysate showed significant overall acceptability of 49.56-56.33% in sensory attributes.PAC hydrolysate with LGG showed significant acceptability and offered adequate support for the metabolism of LGG, evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic LGG.
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).