Abstract
Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal-mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal-mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10cfu/mL within 24h. Pichia kudriavzevii OG32 increased the viscosity of cereal-mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98×10(4)cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal-based fermented product scavenged DPPH from 200μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal-based substrate during fermentation. This is one of the first reports on the volatile composition of cereal-based functional food produced with probiotic yeast.
Highlights
Functional foods are food products that provide health benefits beyond the traditional nutrients (Williams et al 2006)
We developed a cereal-based functional food using cereal-m ix made up of sorghum, pearl millet, and wheat with probiotic Pichia kudriavzevii OG32
Probiotic microorganisms participate in the fermentation of various foods, generating bioactive components that enhance the functionality of food products (Yadav et al 2011)
Summary
Functional foods are food products that provide health benefits beyond the traditional nutrients (Williams et al 2006). Increased awareness of consumer health, cost of health care and steady increase in life expectancy have resulted in the demand for food products that can improve consumer well-being (Lamsal and Faubion 2009; Gupta and Abu-Ghannam 2012). Probiotic strains contribute to the functional properties of food during fermentation (Jespersen 2003). Cereals are very important crops used for human nutrition in most parts of the world. They are readily available because they are grown in greater quantities where they constitute important sources of nutrients, phytochemicals, and other bioactive compounds. Cereal grains are very good substrates for fermentation globally and the predominant microorganisms are lactic acid, bacteria, and yeasts (Blandino et al 2003; Franz et al 2014)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
