Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa) juice

Abstract

SummaryAn exopolysaccharide‐producing isolate, Weissella cibaria ITDI 0199, was investigated to determine its ability to produce dextran and fructose, and its applicability to various food products. The isolate was cultivated in a fermentation medium of sucrose‐enriched coconut water waste obtained from a virgin coconut oil‐producing plant. Dextran produced from W. cibaria ITDI 0199 was processed by spray‐drying with maltodextrin and was incorporated into milk bread and gelato ice cream. At the same time, concentrated fructose was utilised as a partial substitute ingredient for ready‐to‐drink (RTD) calamansi (Citrus microcarpa) juice. Incorporating spray‐dried dextran into bread showed reduced cooking time, possible lower labour, and mechanical input costs, while the gelato products exhibited an increase in viscosity and thickness of ice cream mixture, leading to a decrease in ice cream melting rate when exposed at room temperature (25 °C). Additionally, using fructose as a sweetener in the calamansi juice reduced dependence on sugar. It has increased the dilution factor of the final product, potentially leading to increased profits.