Production of sweet corn milk yogurt using Lactobacillus casei

Huynh Xuan Phong,Tran Thanh Truc,Phan Le Bao Ngoc,Bui Hoang Dang Long,Nguyen Ngoc Thanh,Tran Thi Yen Nhi

doi:10.1051/e3sconf/202133202001

Huynh Xuan Phong, Tran Thanh Truc + Show 4 more

Open Access

https://doi.org/10.1051/e3sconf/202133202001

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Abstract

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

Highlights

Yogurts are important elements of the human diet, due to their high nutritional value and their appealing sensory properties [1]
According to the Euromonitor database, the yogurt production in 2015 reached 27.7 million metric tons, a 1.2-fold increase compared with the yield in 2010 [3]
The final products were storaged at different temperatures to evaluate the change of sweet corn milk yogurt characteristics in 4 weeks

Summary

Introduction

Yogurts are important elements of the human diet, due to their high nutritional value and their appealing sensory properties [1]. Yogurt is defined as the product being manufactured from milk Combining the intake of yogurt and fruit could provide probiotics, prebiotics, high-quality protein, important fatty acids, and a mixture of vitamins and minerals that have the potential to exert synergistic effects on health [17]. This study aimed to evaluate the effects of starter concentration, ratio between corn milk and cow milk, amounts of adding sugar, temperature and time fermentation, and storage time of sweet corn milk yogurt

Chemical and cultures

Fermentation procedures

Result and discussion

The effect of fermentation temperature and time

Findings

Conclusion