Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties

Alice De Souza Ribeiro,Maritiele Naissinger Da Silva,Mariane Lobo Ugalde,Berilo De Souza Brum Júnior,Bruna Lago Tagliapietra,Neila Silvia Pereira Dos Santos Richards

doi:10.1590/fst.20618

Alice De Souza Ribeiro, Maritiele Naissinger Da Silva + Show 4 more

Open Access

https://doi.org/10.1590/fst.20618

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Abstract

Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.

Highlights

Since 1991, there has been food regulation called “Foods for Specified Health Use” (FOSHU)
According to the fructan chromatographic profile of the Helianthus tuberosus L. flour (Table 1), it can be observed that it has a considerable content of inulin (44.44%), when compared to the yacon potato, for instance, which has in general terms from 60 to 70% of inulin and fructooligosaccharides (Vilhena et al, 2000)
According to Hua et al (2007), the values of inulin found in the tubers of Helianthus tuberosus can often exceed 50% of their composition, reaching values of 50,20% and 78,16 as already presented by other authors (Tiengtam et al, 2015; Afoakwah et al, 2015)

Summary

Introduction

Since 1991, there has been food regulation called “Foods for Specified Health Use” (FOSHU). In this context, it is possible to observe a growing consumer demand for food that offers health benefits, such as disease prevention and, an improvement in their quality of life (Santos et al, 2006). Functional foods are found virtually in all food categories, products are not homogeneously scattered over all segments of the market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Legislative aspects, as well as consumer demands need to be taken into consideration when developing functional food. Consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities (Siró et al, 2008)

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