Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Vila-Real, Catarina; Pimenta-Martins, Ana; Mbugua, Samuel; Sawadogo-Lingani, Hagrétou; Katina, Kati; Maina, Ndegwa Henry; Pinto, Elisabete; Gomes, Ana M. P.

doi:10.1016/j.jff.2022.105324

Cited by 14 publications

(10 citation statements)

References 39 publications

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“…LF and LF + LGG fermented products recorded a significant decrease ( P < 0.05) in the TSS (11.35 and 10.27) and pH (4.68 and 3.94), respectively after 24 h of fermentation. Our findings are consistent with recent research by Vila-Real et al (2022) , who reported lower pH values in the finger millet slurries fermented with co-cultures than in single-culture fermentation. The microflora generates organic acid with an increased duration of fermentation, subsequently causing the pH level to drop ( Ahmed, Xua, Sulieman, Mahdi, & Na, 2019 ).…”

Section: Resultssupporting

confidence: 93%

“…Research is being done to prepare millet and milk-based fermented products/substrates to improve nutritional health. Several such kinds of products were prepared previously, such as a composite dairy-cereal substrate ( Ganguly & Sabikhi, 2012 ), Rabadi -like fermented milk beverage using pearl millet ( Modha & Pal, 2011 ), fermented millet milk based curd ( Sheela, Moorthy UmaMaheswari, Kanchana, Kamalasundari, & Hemalatha, 2018 ), pearl millet based fermented skim milk product ( Basu & Tomar, 2016 ), whey skim milk-cereal based probiotic beverage ( Ganguly, Sabikhi, & Singh, 2021 ), fermented finger millet-based yogurt-like beverage ( Vila-Real et al, 2022 ), milk-cereal (millet) based composite substrate ( Ganguly et al, 2022 ) and probiotics enriched rabadi beverage (PERB) ( Yadav, Shukla, Kumari, Dhewa, & Kumar, 2024 ). Selective fermentation of millet and skim milk-based blend with desired culture (phytate degrading bacteria) could be a potential strategy to make micronutrient-enriched products with improved bioavailability.…”

Section: Introductionmentioning

confidence: 99%

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Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

Samtiya,

Badgujar,

Chandratre

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

Samtiya,

Badgujar,

Chandratre

et al. 2024

Food Chemistry: X

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“…In addition, lower contents of the antinutritive factors (i.e., phytic acid, condensed tannins, saponins, and raffinose) were found in the fermented beverage. Likewise, Vila-Real et al [ 74 ] reported that a fermented millet-based, yoghurt-like beverage showed a higher content of threonine, arginine, glutamine, and gamma-aminobutyric acid (GABA) compared to the unfermented beverage. The authors reported that protein digestibility increased from 25 to 64% after fermentation.…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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“…Besides, combinations of different millets have also been used to prepare multi‐millet‐based beverages (Arya & Shakya, 2021; Kiruthika et al., 2018; Kumar et al., 2016). In addition, some studies have also been done on the development of millet‐based probiotic beverages utilizing different varieties of finger millet and other processing techniques such as ultrasonication and freeze‐drying (Meena et al., 2023; Navyashree et al., 2023; Vila‐Real et al., 2022). However, to the best of our knowledge, no work has been done to optimize the soaking time and temperature of finger millet for extraction or preparation of the beverage.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage

Mishra,

Singh,

Upadhyay

et al. 2024

Journal of Food Science

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Millets are gaining attention as a superfood due to their higher nutritional value and cost‐effectiveness. In this regard, extraction condition for the development of finger millet‐based beverage was optimized using a central composite design. Soaking time (X1) and temperature (X2) in the range of 5–10 h and 40–60°C, respectively, were the independent variables taken for three responses, namely, yield, total solids, and sedimentation index. The optimized conditions are best fitted in quadratic model (R2 0.91) for all the dependent variables. Accordingly, the optimized levels selected for soaking time and temperature were 10 h and 60°C respectively, resulting in the yield (Y1) of 91.86% ± 0.94%, total solids (Y2) of 17.72% ± 0.56%, and sedimentation index (Y3) of 12.18% ± 0.06%. Further, xanthan gum (0.5%) and jaggery powder (5%) were added in the optimized beverage to improve its physicochemical and functional properties. Xanthan gum improved the physical stability and rheological properties of the beverage, whereas jaggery improved the flavor and phenolic content of the same. The optimized beverage had a good amount of phenolic content (53.70 µg GAE/mL), antioxidant activity (DPPH 13.76 µmol/mL), zeta potential (−19.8 mV), and glycemic index (57). The flow curve of beverages was obtained using power law model, and result indicated good consistency index (k = 0.7716 Pa s) with flow behavior (n = 0.3411) depicted its pseudoplastic nature. The optimized extraction condition significantly reduced the antinutrients, tannin, and phytic content by 47% and 14%, respectively, in optimized beverage than control.

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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Cited by 14 publications

References 39 publications

Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage

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