Production of Cereal-Based Probiotic Beverages
Production of Cereal-Based Probiotic Beverages
Production of Cereal-Based Probiotic Beverages
ISSN 1818-4952
IDOSI Publications, 2012
DOI: 10.5829/idosi.wasj.2012.19.10.2797
Abstract: In the present study, rice and millet grains were fermented with ABT-2 starter culture (S. thermophilus
L. acidophilus and Bifidobacterium BB-12) to obtain probiotic beverages, fortified with pumpkin and sesame
seed milk in order to combine the high nutritive value of seeds and the health benefits of the probiotic culture.
The levels of several factors, i.e. starter culture concentration, rice and millet level and the amount of honey,
affecting the fermentation process, were established for completing a controlled fermentation for 16 hours.
The viable cell counts reached at the end of fermentation time about 4.3 x 10 9 cfu/ml. Changes were observed
in acidity and counts of probiotic bacteria as a result of fortification with pumpkin and sesame milk at 10%.
Sensory properties were also evaluated. Fermentation with ABT-2 starter culture improved the color, flavor,
texture and overall acceptability of the beverages. Slight changes in the count of probiotic, pH and acidity
during storage of the beverages at 4C were observed. The shelf-life of the rice and millet fermented beverages
was estimated to be 15 days under refrigerated storage.
Key words: Rice Millet ABT-2 starter culture
properties Shelf-life
Pumpkin seed
INTRODUCTION
Most probiotic foods at the markets worldwide are
milk based and very few attempts are made for
development of probiotic foods using other fermentation
substrates such as cereals. Their large distribution and
important nutritive value have focused the attention on
their use as raw materials for the development of new
fermented functional foods [1]. The interest in the
development of non-dairy probiotic products is increasing
due to consumer interest for exotic and different tastes,
emerging number of vegan consumers and also because
some consumers are lactose intolerant or have milk
protein allergies [2]. Cereal products often ferment
spontaneously, resulting in improved shelf-life and better
nutritional properties compared with the raw material.
Single or mixed cereals are used as a substrate in the
production of fermented foods and the final product can
vary according to the microbial population and
fermentation conditions. Fermentation procedures have
been used to develop new foods with enhanced health
properties [3].
Corresponding Author:
Sesame
Probiotic
Acidity
Sensory
Mona M.A. Aly, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
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Soaking
(12 hr)
Soaking
(2hr)
Draining
Draining
Wet milling
Cooking
(1:3)/30 min
Sesame seeds
Dehulling
Soaking (8 hr)
Millet
Rice
Draining
Wet milling (1:1)
Sieving
Cooling
Cooling (37 C)
5% honey
Incubation (37C/16hr)
Plain beverage
Amount of serving
(100 ml)
Fermented rice or millet beverage: 85
Sesame or pumpkin milk:
10
Honey or sugar:
5
*Vanilla or fruit flavor
----------100
Chemical Analysis: Total solid were determined by
drying the sample at 1022C to constant weight. Protein,
ash, fat content was determined according to A.O.A.C
[16]. Nitrogen free extract (total carbohydrates) was
calculated by difference. Na, Zn, Fe, K and Ca were
determined using the flame photometer (Galienkamp,
EGA 330, England) and Perkin Elmer atomic absorption
spectrophotometer (model 80, England) as described in
A.O.A.C [16]. Total phosphorus was determined by
spectrophotometer at 650 nm according to the method
described in A.O.A.C [16]. Total phenols were determined
as described by Singleton and Rossi [17]. Gallic acid was
chosen as a standard to prepare the standard curve.
Phenols were expressed as mg/100g sample.
Physical Analysis
Measurement of pH, Acidity and Viscosity During
Fermentation: The pH of the fermented samples was
monitored during fermentation by measures of pH-meter.
The viscosity was measured by a dynamic viscometer
(Brookfield Model RVDI, USA). Titratable acidity was
determined as lactic acid percentage by titrating with
0.1 NaOH, using phenolphthalein as an indicator [18].
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Brown rice
Millet
Pumpkin seed
Sesame seed
L.S.D
Moisture
12.2 3a
8.40b
8.05c
6.55d
0.9525
Protein
8.38d
12.00c
33.44a
29.76b
0.8639
Fat
1.60d
7.20c
46.50b
51.17a
0.6917
Ash
1.38d
1.95c
3.02b
4.19a
0.0490
Crude fiber
1.14c
3.00b
3.12b
4.07a
0.3626
Total carbohydrate
87.17a
71.46b
13.42 c
10.41d
0.8273
pH
(1)
7.83a
Dry matter %
9.92g
(2)
4.55
0.54
(3)
5.29
0.31
(4)
5.30
0.32
(5)
7.11
0.16
9.18
(6)
4.34
0.59
11.06
(7)
5.26d
(8)
L.S.D
Viscosity CP
601b
10.41
772a
12.24
240g
14.17
119e
500c
h
e
600b
0.45b
13.44c
390f
5.20d
0.41b
14.20a
440d
0.03
0.03
0.02
3.78
1370
Energy Kcal.
Protein
Ash
Fat
36.49
44.40
70.50
72.07
38.39
46.38
64.04
72.81
--
1.270f
2.752d
3.119c
3.635a
1.350f
2.073e
3.453b
3.510b
0.163
0.089c
0.257d
0.416b
0.312c
0.095e
0.234d
0.475a
0.389b
0.040
0.187f
0.440e
2.700b
3.070a
0.476e
0.918d
2.365c
2.750b
0.058
Total carbohydrate
9.16a
6.96ef
6.91ef
6.77f
8.09b
7.83bc
7.25de
7.55cd
0.38
23.61b
36.13a
35.19a
25.50c
30.98b
37.83a
35.72a
31.40b
2.68
1371
Na
Fe
Zn
Ca
Na/K
Ca/P
(1)
(2)
(3)
(4)
(5)
(6)
(7)
(8)
32.0
63.3
68.0
190.6
30.5
76.1
75.9
114.0
114.7
117.5
172.3
258.8
205.4
210.0
275.8
284.1
14.7
15.4
17.5
18.2
12.4
14.3
16.1
18.9
2.7
2.7
6.1
2.9
2.0
2.05
4.4
3.2
130
204
208
457
50
100
110
270
180
200
241
300
100
160
200
230
0.28
0.53
0.39
0.73
0.20
0.36
0.30
0.31
0.73
1.02
0.99
1.52
0.60
0.62
0.55
1.19
1= unfermented rice beverage 2= fermented plain rice beverage 3= fermented rice beverage + 10% pumpkin seed milk 4= fermented rice beverage + 10% sesame
seed milk 5= unfermented millet beverage 6= fermented plain millet beverage 7= fermented millet beverage + 10% pumpkin seed 8= fermented millet beverage
+ 10% sesame seed milk.
Table 5: Sensory evaluation of different beverages
Sample
Color
Taste
Flavor
Texture
Acceptance
(1)
(2)
(3)
(4)
(5)
(6)
(7)
(8)
LSD 0.05
7.90b 0.66
8.61a 0.31
8.20ab 0.34
7.15c 0.34
6.20d 0.26
8.00b 0.75
7.50c 0.61
6.20d 0.88
0.50
7.55bc 0.98
8.65a 0.24
8.10ab 0.32
6.83de 0.59
6.35e 0.71
7.45ab 1.04
7.75bc 0.83
6.50e 0.48
0.52
7.75bc 0.82
8.60a 0.32
8.02b 0.68
7.25c 0.49
7.25c 0.49
8.260b 0.68
7.75bc 0.83
6.20d 0.43
0.56
7.87bc 0.80
8.70a 0.47
7.26c 0.47
8.35ab 0.41
7.45cd 0.49
8.54a 0.45
7.05d 1.27
7.70bd 0.52
0.60
8.07b 0.61
8.64a 0.51
8.25b 0.41
7.42c 0.29
6.20e 0.34
7.86d 0.47
6.9f 0.16
6.15e 0.34
0.38
Data in the same column with different small letters are significantly different (p<0.05).
1= unfermented rice beverage 2= fermented plain rice beverage 3= fermented rice beverage + 10% pumpkin seed milk 4= fermented rice beverage + 10% sesame
seed milk 5= unfermented millet beverage 6= fermented plain millet beverage 7= fermented millet beverage + 10% pumpkin seed milk 8= fermented millet
beverage + 10% sesame seed milk
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1374
1375
Fig. 10: Viability of S. thermophilus in probiotic rice beverages with ABT-2 starter culture during refrigerated storage
at 4C
Fig. 11: Viability of L. acidophilus in probiotic rice beverages with ABT-2 starter culture during refrigerated storage at
4C
Fig. 12: Viability of Bifidobacterium BB-12 in probiotic rice beverages with ABT-2 starter culture during refrigerated
storage at 4C
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