Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization
This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were st...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464622003942 |
| _version_ | 1828275590494420992 |
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| author | Catarina Vila-Real Ana Pimenta-Martins Samuel Mbugua Sawadogo-Lingani Hagrétou Kati Katina Ndegwa H. Maina Elisabete Pinto Ana M.P. Gomes |
| author_facet | Catarina Vila-Real Ana Pimenta-Martins Samuel Mbugua Sawadogo-Lingani Hagrétou Kati Katina Ndegwa H. Maina Elisabete Pinto Ana M.P. Gomes |
| author_sort | Catarina Vila-Real |
| collection | DOAJ |
| description | This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly. |
| first_indexed | 2024-04-13T06:49:14Z |
| format | Article |
| id | doaj.art-3aabc5c8cda941d9b897d0d1f5df9150 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-04-13T06:49:14Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-3aabc5c8cda941d9b897d0d1f5df91502022-12-22T02:57:28ZengElsevierJournal of Functional Foods1756-46462022-12-0199105324Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterizationCatarina Vila-Real0Ana Pimenta-Martins1Samuel Mbugua2Sawadogo-Lingani Hagrétou3Kati Katina4Ndegwa H. Maina5Elisabete Pinto6Ana M.P. Gomes7Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalUniversity of Nairobi, Faculty of Agriculture Department of Food Science, Nutrition and Technology, P.O. Box 29053, 00625 Nairobi, KenyaInstitut de Recherche en Sciences Appliquées et Technologies (IRSAT), Department of Food Technology, 03 BP 7047, Ouagadougou, Burkina FasoDepartment of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, FinlandDepartment of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, FinlandUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, PortugalUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Corresponding author.This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.http://www.sciencedirect.com/science/article/pii/S1756464622003942FermentationWhole grainsLactic Acid BacteriaNutritional valueSynbioticFunctional cereal-based product |
| spellingShingle | Catarina Vila-Real Ana Pimenta-Martins Samuel Mbugua Sawadogo-Lingani Hagrétou Kati Katina Ndegwa H. Maina Elisabete Pinto Ana M.P. Gomes Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization Journal of Functional Foods Fermentation Whole grains Lactic Acid Bacteria Nutritional value Synbiotic Functional cereal-based product |
| title | Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization |
| title_full | Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization |
| title_fullStr | Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization |
| title_full_unstemmed | Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization |
| title_short | Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization |
| title_sort | novel synbiotic fermented finger millet based yoghurt like beverage nutritional physicochemical and sensory characterization |
| topic | Fermentation Whole grains Lactic Acid Bacteria Nutritional value Synbiotic Functional cereal-based product |
| url | http://www.sciencedirect.com/science/article/pii/S1756464622003942 |
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