Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt

Abstract

Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

“…The increase in the fermentation rate seen in this study might be due to the high level of protein availability. The same phenomenon was observed in the yogurt enriched with protein ( Giacometti Cavalheiro et al, 2020 ; Mehrinejad Choobari et al, 2021 ). It has been reported that the presence of amino acids supported the growth of LAB and thus increased the fermentation rate ( Giacometti Cavalheiro et al, 2020 ; Mehrinejad Choobari et al, 2021 ).…”

“…The same phenomenon was observed in the yogurt enriched with protein ( Giacometti Cavalheiro et al, 2020 ; Mehrinejad Choobari et al, 2021 ). It has been reported that the presence of amino acids supported the growth of LAB and thus increased the fermentation rate ( Giacometti Cavalheiro et al, 2020 ; Mehrinejad Choobari et al, 2021 ). This phenomenon shows the importance of amino acids and protein from BSG extracts in reducing the fermentation period.…”

“…Whey protein enrichment in yogurt resulted in S. thermophilus in a range of 8.0–8.3 log CFU/mL ( Atallah et al, 2020 ) and 7–8 log CFU/mL of S. thermophilus in high-protein goat milk yogurt ( Gursel et al, 2016 ). The amount of L. bulgaricus in this study is also higher than that in other studies reporting a range between 5.9 and 5.8 log CFU/mL of L. bulgaricus ( Bouaziz et al, 2021 ; Mehrinejad Choobari et al, 2021 ). Whey protein enrichment in yogurt generated L. bulgaricus in a range of 8.1–8.5 log CFU/mL ( Atallah et al, 2020 ), and high-protein yogurt from goat milk was demonstrated to have L. bulgaricus present in a range of 7–8 log CFU/mL of ( Gursel et al, 2016 ), which are still lower than the numbers in the current study.…”

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…[144]. Recently, P. ovata seed mucilage was demonstrated to act not only as a fat replacer in yogurt but also as a prebiotic [145]. Plantago mucilage has been proposed as a biosorbent in low-cost technology to remove heavy metal from water.…”

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

“…This result is aligned with current study in control with the lactic acid at a range of 0.33–0.38%. However, BSG derivatives enriched the lactic acid production up to 0.9% which is similar with milk-based yogurt ( Giacometti Cavalheiro et al, 2020 ; Gürbüz et al, 2021 ; Mehrinejad Choobari et al, 2021 ). By this, BSG derivatives might have improved the stability, growth and the survival rate of the LAB.…”