Evaluation of starfruit, stevia, and inulin adding in yogurt
Keywords:
the lactic acid bacterium, fruit, fermented milkAbstract
The yogurt is a dairy beverage fermented by acid-lactic bacteria, with relevant nutritional and therapeutic values. The starfruit is an exotic fruit with a wide usage over the human health as well as the inulin. The inulin is a polysaccharide classified as pre-biotic. The aim of this piece was to evaluate the inulin, stevia, and starfruit addition at the yogurt elaboration and storage. During the process we handled a batch with powdered milk, and liquid semi-skimmed milk, stevia, and starter culture. We divided this batch into two treatments: the first, without additives; the second with 20 per cent starfruit, and 5 per cent inulin per liter. We stored the samples at refrigeration. During the days number 1, 4, 7, 9, 11, 14, 16, 18, and 22 we carried out the pH, acidity, and water activity analysis. Besides, we determined the enumeration of lactic acid bacteria, sensorial test, and proximal analysis. The results displayed that the treatments number 1 and 2 had a similar behavior for the pH and acidity. The microbiological enumeration indicated an increase, perhaps, by the presence of the two ingredients. The proximal analysis was similar to both. At the sensorial test, the yogurt with starfruit and inulin had better scores com-pared to the treatment number 1, which makes it viable and adjusted to regulations.Author Biography
Ricardo Adolfo Parra Huertas, Universidad Pedagógica y Tecnológica de Colombia UPTC
Msc. Química de Alimentos
Docente Universidad Pedagógica y Tecnológica de Colombia
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APOLINARIO, A., GOULART, B., MACEDO, N., PESSOA, A., CONVERTI, A & SILVA, A. 2014. Review Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydrate Polymers 101: 368– 378.
ASSOCIATION OF OFICIAL ANALYTICAL CHEMISTS.1990. Official Methods of Analysis. Virginia, 1000-1050.
BARBA, F., CRIADO, M., BELDA, C., ESTEVE, M & RODRIGO, D. 2014. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. food chemistry 148(0): 261-267. flora láctica (streptococcussalivariussspthermophilusylactobacillusdelbrueckiisspbulgaricus) del yogurt en Venezuela. Acta Científica Venezolana 52: 46–54.
CODEX ALIMENTARIUS. Directrices sobre bebidas fermentadas CODEX STAN 243.2003. Disponible en http://www.codexalimentarius.org/download/standards/400/CXS_243s.pdf [Consultado: mayo 15 2015].
ESPIRITO-SANTO, A., LAGAZZO, A., SOUSA, A., PEREGO, P., CONVERTI, A & OLIVEIRA, M. 2013. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International 50(1):224-231.
GERMANI, A., LUNEIA, R., NIGRO F., VITIELLO V., DONNI, L & BALZO, V. 2014. The yogurt amino acid profile's variation during the shelf-life. Ann Ig. 26(3): 205-212.
HASSAN, A. & AMJAD, I. 2010. Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage. African Journal of Biotechnology 9:2913-2917.
HASHEMI, H., HADI, M., MESBAHI, G & AMIN, M. 2015. Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness 4: 1–8.
ICONTEC - Instituto Colombiano de Normas Técnicas y Certificación. 2005.
NTC 805. Productos lácteos. Leches fermentadas.
KAILASAPATHY, K., HARMSTORF, I & PHILLIPS, M. 2008.Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Food Science and Technology 41: 1317−1322.
LEMUS, R., VEGA, A., ZURA L & AH, K. 2012. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry 132(3): 1121-1132.
LUBBERS, S., DECOURCELLE, N., VALLET, N & GUICHARD, E. 2004. Flavor release and rheology behaviour of strawberry fat free stirred yogurt during storage. Journal Agricultural Food Chemistry 52:3077-3082.
MUÑOZ, S., RESTREPO, D & SEPULVEDA, J. 2012. Revisión: Inulina en Algunos Derivados Cárnicos. Revista Facultad Nacional de Agronomía 65(2):6789-6798.
OLSON, D & ARYANA J. 2008. An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage. LWT 41:911–918.
PARRA, R. 2012. Yogur en la salud humana. Revista Lasallista de Investigación 9 (2): 162-177.
PARRA, R. 2013. Efecto del té verde (Camellia sinensis L.) en las características fisicoquímicas, microbiológicas, proximales y sensoriales de yogurt durante el almacenamiento bajo refrigeración. Revista @limentech Ciencia y Tecnología Alimentaria 11 (1): 56-64.
PINHEIRO, R., PEREGO, P., NOGUEIRA, M & CONVERTI, A. 2012. Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophiles. LWT - Food Science and Technology 47: 358-363.
RINALDONI, A., CAMPDERRÓS, M & PÉREZ, A. 2012. Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin. LWT - Food Science and Technology 45:142-147.
SALVADOR, R., SOTELO, M & PAUCAR, L. 2014. Estudio de la Stevia (Stevia rebaudiana Bertoni) como edulcorante natural y su uso en beneficio de la salud. Scientia Agropecuaria 5:157 – 163.
SHORI, A & BABA, A. 2012. Viability of lactic acid bacteria and sensory evaluation in Cinnamomumverum and Allium sativum-bio-yogurts made from camel and cow milk. Journal of the Association of Arab Universities for Basic and Applied Sciences 11:50-55.
STAFFOLO, M., BERTOLA, N., MARTINO, M & BEVILACQUA, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 14 (3): 263-268.
WAHAB, S., HUSSAIN, A., AHMAD, P., RIZVI, A., AHMAD, F & ABAD, A. 2014. The ameliorative effects of Averroha carambola on humoral response to sheep erythrocytes in non-treated and cyclophosphamide immune compromised mice. Journal of Acute Disease: 115-123.
YANG, D., XIE, H., JIA, X., WEI, X. 2015. Flavonoid C-glycosides from star fruit and their antioxidant activity. Journal of Functional Foods 16: 204–210.
How to Cite
Parra Huertas, R. A. (2015). Evaluation of starfruit, stevia, and inulin adding in yogurt. Cultura científica, (13), 58–67. Retrieved from https://revista.jdc.edu.co/index.php/Cult_cient/article/view/139
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Published
2015-10-26
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Article of scientific and technological research
