Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate

Date
2019
Authors
Gao, Y
Hamid, N
Gutierrez-Maddox, N
Kantono, K
Kitundu, E
Supervisor
Item type
Journal Article
Degree name
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.

Description
Keywords
Breadfruit , Lactic acid bacteria , Non-dairy functional beverage , Probiotic foods
Source
Foods, 8(6), 214. doi:10.3390/foods8060214
Rights statement
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).