Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate

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aut.relation.issue6en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.volume8en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorGao, Yen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorGutierrez-Maddox, Nen_NZ
dc.contributor.authorKantono, Ken_NZ
dc.contributor.authorKitundu, Een_NZ
dc.date.accessioned2020-02-26T03:57:07Z
dc.date.available2020-02-26T03:57:07Z
dc.date.copyright2019en_NZ
dc.date.issued2019en_NZ
dc.description.abstractA 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.en_NZ
dc.identifier.citationFoods, 8(6), 214. doi:10.3390/foods8060214
dc.identifier.doi10.3390/foods8060214en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13163
dc.languageengen_NZ
dc.publisherMDPI
dc.relation.urihttps://www.mdpi.com/2304-8158/8/6/214
dc.rights© 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/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectBreadfruiten_NZ
dc.subjectLactic acid bacteriaen_NZ
dc.subjectNon-dairy functional beverageen_NZ
dc.subjectProbiotic foodsen_NZ
dc.titleDevelopment of a Probiotic Beverage Using Breadfruit Flour As a Substrateen_NZ
dc.typeJournal Article
pubs.elements-id359938
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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