Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties

Abstract

Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour (Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

“…This fact, combined with the results of the bioactive compounds, indicate a material with relevant nutritional, technological and functional action applicable to several industrial segments. Examples of these applications in the design of new products may be the inclusion of bacaba powder as a functional enrichment component in fronzens formulations, in yourtes as in research by Coskun & Karabulut Dirican (2019), or as a base of probiotics similar to the food bases developed by Ribeiro et al (2019).…”

Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

“…Samples with potato peel flour were significantly (P < 0.05) less accepted than control samples, whereas samples with mango peel flour obtained not significantly (P > 0.05) different scores than control samples. Finally, in yogurt general appearance, potato peel flour containing samples new prebiotic source for the development of functional yogurt (Ribeiro et al, 2019).…”

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

“…Yoghurt and other fermented milks are trend in market. This is due to the benefits these foods bring to human health (Chetachukwu et al, 2019;Ribeiro et al, 2019). Yoghurt is a probiotic fermented dairy product and have highly digestible proteins.…”