Development of Probiotic Milk Drinks Using Probiotic Strain Isolated From Local Yogurt

Islam, MA; Akter, Farzana; Aziz, Mahwash; Uddin, M. B.

doi:10.5455/faa.290338

Cited by 3 publications

(6 citation statements)

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“…In order to confer a health benefit to the host, probiotic viability must be maintained at 10 6 –10 7 cfu/mL until the beverage expiry date (Ranadheera et al ). The results of this study appear to agree with current literature, whereby the addition of fruit juice to a probiotic beverage can enhance or reduce probiotic viability depending on the formulations of beverages (Shori ; Sarao and Arora ; Islam et al ). Results revealed that probiotic viability across five weeks of storage was enhanced with the addition of 10% mango juice compared with the control (0% mango).…”

Section: Resultssupporting

confidence: 91%

“…In yoghurt, casein, calcium and phosphorus within milk are known to produce the gel‐like structure (Kanurić et al ) and addition of mango juice may have supported to strengthen the structure. Similar viscosity trends were observed by Islam et al () during the development of a probiotic ( Lactobacillus spp . ) dairy beverage enriched with 5% and 10% mango juice.…”

Section: Resultssupporting

confidence: 87%

“…The beverage containing 40% mango measured 6560 mPas initially, whilst formulations containing 0%–30% mango measured 11‐615 mPas. The inherently thick viscosity of the 40% formulation may be a result of the total soluble solids content of mango juice (Islam et al ). In yoghurt, casein, calcium and phosphorus within milk are known to produce the gel‐like structure (Kanurić et al ) and addition of mango juice may have supported to strengthen the structure.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, there appears to be an increased interest by food manufacturers in the production of functional fruit and milk beverages. These beverages are relatively simple to produce, have increased consumer acceptance, and the beverages are perceived as healthy and refreshing which conform with current food trends (Lima Tribst et al ; Islam et al ). Mango is a popular tropical fruit worldwide; their popularity may be attributed to their appealing sensory properties and nutritional composition (Kim, Lounds‐singleton and Talcott ).…”

Section: Introductionmentioning

confidence: 99%

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Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Ryan

Hutchings

Fang

et al. 2019

Int J of Dairy Tech

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This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy-based beverage whilst maintaining its quality characteristics. Formulations containing Lactobacillus acidophilus La-5 culture, whole cow's milk and varying concentrations of mango juice (0%, 10%, 20%, 30% and 40% (w/w)) were produced and stored for five weeks at 4°C. Results showed that probiotic viability was enhanced with the addition of 10% mango juice. Additionally, this formulation improved probiotics tolerance when exposed to in vitro gastrointestinal digestion. According to the sensory analysis, beverage sensory scores improved as levels of mango juice increased from 20% to 40%.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Ryan

Hutchings

Fang

et al. 2019

Int J of Dairy Tech

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“…These results suggested that there is a negative correlation between consumer liking and bael concentration. Similar results can be found in dahi fortified with bael in which higher sensory scores were received for the formulation containing 5% bael compared to 10% and 15% [55]. Table 3.…”

Section: Sensory Propertiessupporting

confidence: 79%

Microbial, Physiochemical and Sensory Properties of Bael (<em>Aegle marmelos</em>) Incorporated Buffalo Milk Yoghurt Containing <em>Lb. rhamnosus</em> GG

Yapa¹,

Siriwardhana²,

Weerathilake³

et al. 2020

Preprint

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Recently, there is a trend among food manufacturers in producing functional foods containing fruit and milk. On the other hand, there is an increasing demand for buffalo milk as an alternative to cow milk. Therefore, the aim of this study was to investigate the impact of adding bael fruit extract on microbial, physiochemical and sensory characteristics of buffalo yoghurt containing the EPS-producing probiotic Lactobacillus rhamnosus GG (LGG) during 21 days of refrigerated storage. Four formulations of buffalo yoghurt: a control yoghurt manufactured with conventional yoghurt culture (CON); a probiotic yoghurt containing Lb. rhamnosus GG plus yoghurt culture (PY); a probiotic yoghurt containing 5% (w/v) bael (PY5); and 10% (w/v) bael (PY10) were evaluated for changes in pH, syneresis, hardness, probiotic viability and sensory attributes during the storage. Control yoghurt experienced significant post acidification and a higher rate of syneresis. Addition of probiotics had a positive effect on post acidification and syneresis rate. Addition of bael did not affect post-acidification, but significantly decreased the level of syneresis. All probiotic formulations maintained LGG counts of >107 cfu/mL and the highest counts were observed in 5% (w/v) bael incorporated yoghurt. Results showed that buffalo yoghurt is an ideal matrix to deliver LGG and 5% bael incorporation would be ideal or symbiotic product development.

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An Economic Added Value Analysis of Ready-To-Drink Prebiotic Candidate Milk

Yudiastuti,

Anwar,

Wibisono

et al. 2023

Advances in Social Science, Education and Humanities Research

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This current research aimed to investigate the value added of RTD Prebiotic Candidate Milk which is enriched by xylose as a prebiotic candidate. Xylose is a pentose sugar with functional properties as an anti-diabetic agent by repairing pancreatic cells. Its sweetness level is as sweet as sucrose. The study was designed descriptively and the Hayami and Kawagoe method was used to analyze the value-added of RTD prebiotic candidate milk. The study showed that raw milk processing into RTD prebiotic candidate milk gave 25,644 IDR/kg value added to its raw milk with a value-added ratio of 32.82%. The result was higher than processing it without xylose as prebiotic-added which only gave the added value of 3,141 IDR/kg with a value-added ratio of 7.44%. The profit would be earned was 24,993 IDR/kg with a profit rate of 97.46%. Based on the added value and profit gained, xylose as prebiotic addition to RTD Milk formulation is feasible to be developed because it provides benefits for business owners. The business owner's profit would be owned was 51.74% of the product sales profit.

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Development of Probiotic Milk Drinks Using Probiotic Strain Isolated From Local Yogurt

Cited by 3 publications

References 0 publications

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Microbial, Physiochemical and Sensory Properties of Bael (<em>Aegle marmelos</em>) Incorporated Buffalo Milk Yoghurt Containing <em>Lb. rhamnosus</em> GG

An Economic Added Value Analysis of Ready-To-Drink Prebiotic Candidate Milk

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