The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total ...antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose. The microbiology results revealed that kefir‐based vegetable smoothies had minimum Lactobacillaceae viability (>log 7 cfu g−1) for the required functional effect after 14‐day storage. Moreover, the addition of kale significantly increased (p < .01) the level of initial TAC (CUPRAC, DPPH, and FRAP) and total phenolic content (TPC) values. After in vitro gastric digestion analysis, smoothie with spinach demonstrated higher TAC and TPC values and the control sample had higher TAC and TPC values compared with a predigestion step. It was found that in vitro intestinal DPPH values were higher for the sample with spinach samples, while the sample with kale had the highest FRAP values. It was also found that the bioaccessibility indexes of plain kefir were determined to be the highest in both in vitro gastric and intestinal procedures. The present study provided novel insights into the in vitro digestion properties of kefir fortified with vegetables. Nevertheless, further studies are needed to identify the functional properties of the milk and plant matrices mixture using in vitro and in vivo trials.
The kefir‐based smoothies were designed as a ready‐to‐drink. Fortification with vegetables improved the nutritional quality of samples. The addition of kale increased initial antioxidative properties. Bioaccessibility indexes of plain kefir were determined to be the highest in vitro gastrointestinal digestion. CUPRAC, DPPH, and FRAP values changed depending on gastric and intestinal conditions.
In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, ...pectin and gum arabic during storage, was investigated with consumer preference and bio‐therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio‐therapeutic level (>7 log10 cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.
Processing of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic.
In this study, the effect of stevia and inulin interactions on fermentation profile of Lactobacillus acidophilus in milk and in vitro systems was investigated. The medium were analysed for pH, cell ...density (OD600), probiotic bacterial counts, prebiotic activity score (PAS), lactic acid and short‐chain fatty acid (SCFA) content. In the second stage of the study, the potential prebiotic activity of stevia and its effect on milk fermentation characteristics as sugar substitute were evaluated in symbiotic milk system. Consequently, it was found that stevia improved the survival of L. acidophilus in in vitro and in the milk matrix and could be assigned as a potential prebiotic source and sugar replacer for the manufacture of sugar‐reduced dairy products. These results show that the in vitro‐positive prebiotic activity of stevia is closer to inulin and is related to its fermentation profile and growth parameters with high short‐chain fatty acid production. The counts of probiotic bacteria remained within the biotherapeutic level (>7 log10 cfu/mL) during 28 days of storage in stevia and inulin milk system with high viscosity index and gel characteristics.
Stevia and Inulin Interactions in Milk and in vitro Systems.
The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. ...The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better flavour than all the low‐fat cheeses. However, inulin and oat β‐glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low‐fat dairy systems.
The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years. In this study, utilization of ...natural sugar replacer steviol glycosides and bifidogenic effect by Bifidobacterium animalis subsp. lactis was assayed in vitro model system. The basal medium (non-carbohydrate containing MRS, Man, Rogosa and Sharpe Agar) were supplemented with 0.025% and 1% stevia, 0.025% stevia + 1% inulin, %1 stevia + 1% inulin. The medium which contained no carbohydrate was designated as negative control, whereas the medium containing 1% glucose or inulin were evaluated as positive and evaluated on the 0, 12, 24, 36 and 48 h of fermentation. Steviol glycosides in both system significantly stimulated the growth of Bifidobacterium animalis subsp. lactis to varying degrees with highest prebiotic activity score, short chain fatty acid production and growth parameters as much as glucose and prebiotic inulin. The viability of the probiotic bacteria was determined within the bio-therapeutic level with potential prebiotic effects depending on the probiotic bacterial strain growing and the type of carbohydrate source utilized. In the study, stevia at lower concentration showed a higher growth rate of with inulin. In conclusion, stevia can be used as functional ingredients for the modulation of the gut microbiota and design of synbiotic systems as a prebiotic substrate and sugar substitute.
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial ...rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening.
In this study bifidogenic potential of cowpea extract on the fermentation of Bifidobacterium animalis subsp. lactis in modified TPY (Tryptone Peptone Yeast Extract) broth and milk were investigated. ...The optical density (OD650) in microbial cells, probiotic bacteria count, viability proportion index (VPI), prebiotic activity score (PAS) properties, lactic acid, total short chain fatty acids (SCFAs) and amino acid concentration were effected with cowpea extract bioactive substrates in in vitro and milk models. The addition of cowpea effected milk gelation and physicochemical characteristics. As a result, the counts of bacteria remained with the suggested minimal concentration in probiotic food (>6 log10 cfu/mL) during the fermentation and storage. Cowpea flour extract showed high antioxidant activity as a result of the degradation of the phenolic compounds it contains by bacteria. The results of the current study show that cowpea has positive effects on nutritional and functional properties as well as in the fermentation process of in vitro and fermented milk.
•Cowpea extract stimulated the growth of Bifidobacterium animalis subsp. lactis.•The viability of bacteria was determined within the therapeutic ratio.•Cowpea extract effected milk gel characteristics in milk system.•Milk with cowpea flour showed high antioxidant activity.
In this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer ...and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference.
Lactobacillus acidophilus
and
Bifidobacterium animalis
subsp.
lactis
cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log
10
cfu mL
−1
) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers’ preferences rather than with the addition of stevia alone. Yoghurts containing
B. animalis
subsp.
lactis
have improved the instrumental textural properties, whereas yoghurts containing
L. acidophilus
had higher scores for sensorial attributes.
This research aimed to evaluate the effects of using either grain or commercial starter culture on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir samples ...during fermentation and 21 d of storage was assessed by using 3 assays: 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation decolorization; 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity assay; and Fe+3-reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and β-carotene contents were also quantified. All kefir samples exhibited varying values for DPPH, ABTS, and FRAP assays depending on the starter culture and milk type. Vitamin E and β-carotene contents were similar in all kefir samples during storage. The results of this study suggest that milk type (cow or ewe) and culture type (kefir grains or commercial starter) were the significant parameters for the antioxidative activity of kefir.
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