Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt

El-Kholy, Wedad M.; Aamer, Reda A.; Ali, Abdel Nabey A.

doi:10.1016/j.aoas.2020.02.002

Cited by 53 publications

(15 citation statements)

References 30 publications

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“…Our results corroborate with those reported by El‐Kholy et al. (2020) in which probiotic count of 7.62 log cfu/g was observed in probiotic yoghurt. Among different combinations, LR_74 had significantly ( p < .05) higher probiotic count (9.10 ± 0.10 log cfu/ml) by the end of incubation time (8 hr) than other samples.…”

Section: Resultssupporting

confidence: 93%

“…El‐Kholy et al. (2020) had also reported the increase in water‐holding capacity with increase in inulin concentration in full‐fat, low‐fat, and synbiotic yoghurt. Another study by Kariyawasam et al (2020) reported the decreased syneresis in yoghurt supplemented with oligofructose.…”

Section: Resultsmentioning

confidence: 96%

“…El‐Kholy et al. (2020) had reported the pH of low‐calorie synbiotic yoghurt incorporated with chicory inulin in the range of 4.20–4.54. Lower values in our reports might be due to the differences of the probiotic culture used.…”

Section: Resultsmentioning

confidence: 99%

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Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Chand

Kumar

Singh

et al. 2021

J. Food Process. Preserv.

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Skim milk served as the base for the production of low‐calorie synbiotic yoghurt (LCSY) and four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus (NCDC 13), Lactobacillus paracasei ssp. paracasei (NCDC 627), Lactobacillus rhamnosus (NCDC 610), and Lactobacillus plantarum (NCDC 344) were evaluated for their growth characteristics in skim milk. Lactobacillus rhamnosus with S. thermophilus 74 (LR_74) exhibited desirable pH (4.60 ± 0.01), acidity, significantly highest acidification rate (4.23 ± 0.03 × 10−3 pH units min‐), probiotic count (9.10 ± 0.10 log cfu/ml), and specific growth rate (0.47 ± 0.08 hr−1). Also, Power law model fitted best for skim milk inoculated with LR_74. Further, evaluation of prebiotics namely, inulin and oligofructose at different levels revealed that the combination of inulin and oligofructose at 2% significantly improved the viscosity (13.75 ± 0.33 Pa s), sensory, textural properties, and probiotic count (9.67 ± 0.02 log cfu/ml) of LCSY. Practical applications The results of our study reveal a suitable and compatible combination of yoghurt culture and probiotic culture which could further be exploited for the development of inulin/oligofructose or combination thereof, based synbiotic beverages and other fermented dairy products.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 96%

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Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Chand

Kumar

Singh

et al. 2021

J. Food Process. Preserv.

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“…Other than phenolic compounds, chicory leaves also contain minerals (calcium, phosphorus, and potassium) and vitamins (A and C) [ 131 ]. Primarily, inulin is the non-digestible prebiotic found in chicory root, which is the polymer of fructose linked through the β (2-1) glycosidic linkage, and it aids in nourishing probiotic bacteria [ 132 ]. Although inulin shares a similarity with FOS, their chemical structure is quite distinct as molecular chains of FOS are shorter than those of inulin [ 133 ].…”

Section: Types Of Prebioticsmentioning

confidence: 99%

Plant Prebiotics and Their Role in the Amelioration of Diseases

et al. 2021

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Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.

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“…Many dairy industries now produce functional foods, such as frozen yogurt, containing probiotic cultures and/or prebiotic substances. Yogurt is essentially produced from milk submitted to lactic fermentation with Lactobacillus bulgaricus and Streptococcus thermopilus and enriched with other dietary substances, after which it may be aerated or frozen (Brasil, 2005;El-Kholy, Aamer & Ali, 2020).…”

Section: Introductionmentioning

confidence: 99%

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Castro

Sousa

Batista

et al. 2020

RSD

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The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.

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Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt

Cited by 53 publications

References 30 publications

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

Plant Prebiotics and Their Role in the Amelioration of Diseases

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

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