Use of fructooligosaccharide in the development of a flavor symbiotic fermented milk
Keywords:
flavored symbiotic fermented milk, probiotic culture, prebiotic, FOSAbstract
Use of fructooligosaccharide in the development of a flavor symbiotic fermented milk
The use of different concentrations of a fructooligosaccharide (FOS) in the formulation of a flavored symbiotic fermented milk was evaluated. For this, the numerical optimization method was used through a design of the I-Optimal response surface of the mixture and to obtain the best concentration of adequate FOS in the formulation and guarantee the viability of the probiotic. The optimal formulation was characterized physicochemical, microbiological, rheological and sensory. It was confirmed that the flavored symbiotic fermented milk complied with the established quality parameters. The best concentration of FOS in the product formulation was 5% m/m and 3% m/m sugar. The cell viability of the probiotic (107) expressed that a product with functional characteristics was obtained with a positive effect on human health, complying with the quality indexes expected for the product. The microbiological indicators evidenced the good hygienic sanitary quality of the product.
Keywords: flavored symbiotic fermented milk, probiotic culture, prebiotic, FOS.
References
- Kailasapathy K, Chin J. Survival and therapeutic potential of Probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol Cell Biol 2000; 78(1):80-8.
- Hongbo Li, Tianqi Zhang, Chunshuang Li, Shan Zheng, Hongjuan Li, Jinghua Yu. Development of a microencapsulated synbiotic product and its application in yoghurt. LWT - Food Science and Technology 2020; (122):109033.
- Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B et al. The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology 2014; 11(8):506-514.
- Kareb O, Aïder M. Whey and Its Derivatives for Probiotics, Synbiotics, and Funtional Foods: a Critical Review. Probiotics & Antimicro Prot 2019; 11(2):348-369.
- Ghaderi-Ghahfarokhi Maryam, Zarei Mehdi, Farhangnia Peyman. Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of Quality parameters and Lactobacillus casei survival. Food Sci Nutr 2020; (8):4491-4504.
- Zepeda-Hernández Andrea, García-Amezquita Luis Eduardo, Requena Teresa, García-Cayuela Tómas. Review Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes. Food Research International 2021; (142):110208.
- Kolida S, Tuohy K, Gibson GR. Prebiotic Effects of Inulin and Oligofructose. Br J Nutr 2002; 87(2):193-7.
- Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, Reid G. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology 2017; 14(8):491-502.
- Rodríguez O, Rosales M, Sánchez M, Cuellar H, Pérez ERC, Menéndez C. Estudio del comportamiento de cultivos lácticos probióticos en presencia de prebióticos. Cienc Tecnol Alim 2021; 31(1):7-12.
- Senés-Guerrero C, Gradilla-Hernández MS, García-Gamboa R, García-Cayuela T. Dietary fiber and gut microbiota. Science and Technology of Fibers in Food Systems. In Welti-Chanes J, Serna-Saldívar SO, Campanella O & Tejada-Ortigoza V (Eds.), Springer International Publishing Food Engineering Series; 2020.pp. 277-298.
- Rodríguez O, Cortada A, Rodríguez J, Santo B. Leche fermentada simbiótica con sirope prebiótico cubano. Cienc Tecnol Alim 2017; 27(3):21-6.
- Rodríguez O, Pérez E, Martínez D, Fernández JM, Pavón MC, Jiménez L. Evaluación de la estabilidad de prebióticos durante el proceso de elaboración y conservación de una leche fermentada simbiótica. Cienc Tecnol Aliment 2019; 29(2):48-52.
- Qu L, Ren J, Huang L, Pang B, Liu X, Liu X, Shan Y. Anti-diabetic effects of Lactobacillus casei fermented yogurt through reshaping gut microbiota structure in Type 2 Diabetic rats. J Agric Food Chem 2018; 66(48):12696-705.
- Álvarez C, Cavero I, Martínez V, Sotos M, Ruiz JR, Gil A. Effects of milk and dairy product consumption on Type 2 Diabetes: Overview of systematic reviews and meta-analyses. Adv Nutr 2019; 10(2):154-163.
- Guo J, Givens DI, Astrup A, Bakker SJL, Goossens GH, Kratz M, Soedamah-Muthu SS. The Impact of dairy products in the development of Type 2 Diabetes. Adv Nutr 2019; 10(6):1066-75.
- Ban Q, Cheng J, Sun X, Jiang Y, Zhao S, Song X, Guo M. Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus. J Dairy Sci 2020; 103(4):2956-68.
- NC TS 457. Leches Fermentadas. Especificaciones. Cuba; 2006.
- Duarte C. Modelo de evaluación de la calidad sensorial para la industria alimentaria cubana (tesis doctoral). La Habana: Universidad de La Habana. Instituto de Farmacia y Alimentos; 2017.
- NC 585. Contaminantes microbiológicos en alimentos - Requisitos sanitarios. Cuba; 2017.
- NC ISO 11869. Determinación de acidez titulable. Método potenciométrico. Cuba; 2006.
- AOAC. Official Methods of Analysis of the Association of Official Chemists International. Latimer GW Jr. Ed, Rockville, Maryland, USA: AOAC; 2016.
- NC ISO 4832. Microbiología de alimentos de consumo humano y animal. Guía general para la enumeración de los coliformes. Técnica de placa vertida. Cuba; 2013.
- NC ISO 7889. Enumeración de microorganismos característicos y la viabilidad celular. Cuba; 2009.
- NC: 1004. Microbiología de alimentos de consumo humano y animal. Guía General para la enumeración de levaduras y mohos. Técnica de placa vertida a 25 °C. Cuba; 2016.
- Suárez J E. Microbiota autóctona, probióticos y prebióticos. Nutr Hosp 2015; 31(1):3-9.
- Hernández HA, Coronel Rodríguez C, Monge Zamorano M, Quintana Herrera C. Microbiota, probióticos, prebióticos y simbióticos. Pediatría Integral 2015; 19(5):337-354.
- Valdés Marbelis, M‘Boumba Aniely, Suárez José Antonio. Evaluación de una leche fermentada batida con mezclas de cultivos probióticos. Cienc Tecnol Aliment 2018; 28(1):27-31.
