Probiotic <i>Bacillus</i> spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Shobharani, P.; Prakash, Maya; Halami, Prakash M.

doi:10.1111/1750-3841.13004

Cited by 13 publications

(4 citation statements)

References 37 publications

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“…For example, the viability of probiotic Bacillus species. was improved by co-culturing with Streptococcus thermophilus and Lactobacillus bulgaricus rather than as a mono-culture [ 78 ]. Additionally, ruptured Streptococcus thermophilus cells released intracellular components after the early exponential growth phase, which enhanced the growth and function of Lactobacillus casei in co-culture [ 79 ].…”

Section: Biotic and Abiotic Factors Yielding To An Increase Of Promentioning

confidence: 99%

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria

Nguyen

Truong

Kouhounde

et al. 2016

IJMS

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The literature presents a growing body of evidence demonstrating the positive effect of probiotics on health. Probiotic consumption levels are rising quickly in the world despite the fluctuation of their viability and functionality. Technological methods aiming at improving probiotic characteristics are thus highly wanted. However, microbial metabolic engineering toolbox is not available for this kind of application. On the other hand, basic microbiology teaches us that bacteria are able to exhibit adaptation to external stresses. It is known that adequately applied sub-lethal stress, i.e., controlled in amplitude and frequency at a given stage of the culture, is able to enhance microbial robustness. This property could be potentially used to improve the viability of probiotic bacteria, but some technical challenges still need to be overcome before any industrial implementation. This review paper investigates the different technical tools that can be used in order to define the proper condition for improving viability of probiotic bacteria and their implementation at the industrial scale. Based on the example of Bifidobacterium bifidum, potentialities for simultaneously improving viability, but also functionality of probiotics will be described.

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Section: Biotic and Abiotic Factors Yielding To An Increase Of Promentioning

confidence: 99%

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria

Nguyen

Truong

Kouhounde

et al. 2016

IJMS

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“…The conditions were set as stated by Shobharani et al . (2015) with slight modifications. The parameters were calculated from the achieved profile using the exponent software (version 6.1.1.0).…”

Section: Methodsmentioning

confidence: 99%

Green coffee polyphenols in formulations of functional yoghurt and their quality attributes

Pimpley

Maity

Murthy

2021

Int J of Dairy Tech

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Antioxidant-enriched probiotic yoghurt was developed using spray-dried green coffee extract (SGC). A full factorial design was employed to optimise the spray-drying conditions. A significant yield of polyphenols besides the physico-chemical properties was attained in SGC. Green coffee-enriched yoghurt (GY) containing 0.5% SGC resulted with desirable pH (4.7), acidity, colour and minimum syneresis. The chemical composition of GY depicted low calorific value, and significant antioxidant activity corresponding to polyphenols and alkaloids. The GY depicted improved flavour, texture and other sensory attributes with a shelf life of 14 days at 4 °C. GY is a promising functional food.

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“…The obtained profile was used to calculate hardness, cohesiveness, consistency, elasticity and plasticity using Nexygen software 4.1 (Lloyd material testing, West Sussex, UK). The resulting profile was used to calculate hardness, cohesiveness, elasticity, gumminess, chewiness, stickiness and stiffness using Nexygen software 4.1 (Lloyd material testing, West Sussex, UK) following Shobharani et al [30]. The test was carried out in triplicate.…”

Section: Evaluation Of the Textural Propertiesmentioning

confidence: 99%

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Ndjang,

Klang,

Njapndounke

et al. 2023

Foods

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Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.

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Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Cited by 13 publications

References 37 publications

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria

Green coffee polyphenols in formulations of functional yoghurt and their quality attributes

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

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