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.
Highlights
The global market of probiotic foods in the 21st century has been estimated to be worth over 40 billion USD, with consumption forecasted to exceed 12 million tons by 2024, and an estimated growth potential of 11.7% per year [1,2,3]
Three probiotic strains (L. acidophilus, L. casei and L. plantarum DPC 206) were selected for fermentation of a probiotic drink using a water extract of breadfruit flour fermented at 37 ◦ C from 0 to 72 h
The most rapid growth occurred with L. acidophilus, which started off with the lowest viable cell number and reached a maximum of 8.029 log10 colony forming per unit (CFU)/mL after 72 h fermentation
Summary
The global market of probiotic foods in the 21st century has been estimated to be worth over 40 billion USD, with consumption forecasted to exceed 12 million tons by 2024, and an estimated growth potential of 11.7% per year [1,2,3]. The most common functional foods manufactured are probiotic foods and beverages. It has been recorded that probiotics can enhance immune system function, nourish beneficial intestinal flora, stimulate their development, reinforce their action, and assist in the absorption of vitamins and minerals [4]. The minimum dose of 107 colony forming per unit (CFU)/g or mL probiotic bacteria in food is recommended [5,6]. With the increase in lactose intolerance and allergies, attempts had been made to develop fruit-based foods as an alternative to traditional dairy functional foods [7]
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