TY - JOUR
T1 - Novel synbiotic fermented finger millet-based yoghurt-like beverage
T2 - nutritional, physicochemical, and sensory characterization
AU - Vila-Real, Catarina
AU - Pimenta-Martins, Ana
AU - Mbugua, Samuel
AU - Hagrétou, Sawadogo-Lingani
AU - Katina, Kati
AU - Maina, Ndegwa H.
AU - Pinto, Elisabete
AU - Gomes, Ana M. P.
N1 - Funding Information:
We would like to thank the African local producers who provided the cereal grains and flour, to FRULACT S.A. for providing us the aromas, through Mentoring Program Comendador Arménio Miranda By FRULACT Academy, to the consumer tasting panel and, also, to Germen - Moagem de Cereais S.A. a Portuguese cereal-milling company. We would also like to thank the scientific collaboration under the FCT project UIDB/50016/2020. This work was supported by National Funds from FCT – Fundação para a Ciência e a Tecnologia through project ERA-AFR/0002/2013 - grant ERA-AFR/0002/2013 BI_I and doctoral grant SFRH/BD/133084/2017].
Funding Information:
This work was supported by National Funds from FCT – Fundação para a Ciência e a Tecnologia through project ERA-AFR/0002/2013 - grant ERA-AFR/0002/2013 BI_I and doctoral grant SFRH/BD/133084/2017].
Publisher Copyright:
© 2022
PY - 2022/12
Y1 - 2022/12
N2 - This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.
AB - This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 and Lactiplantibacillus plantarum 299v in finger millet showed the best fermentative performance. The fermented yoghurt-like beverage contained both strains above 108 CFU/mL and showed improved nutritional and physicochemical profiles, compared to the unfermented control: higher content in threonine, arginine, GABA and glutamine, increased protein digestibility, 25 % vs 64 %, a significant production of dextran, 0 % vs 16 %, and increased apparent viscosity, 12 mPa.s vs 35 mPa.s. The developed functional prototype is innovative, organoleptically acceptable, with high nutritional quality, and promising potential for targeting international markets and different population groups from children to the elderly.
KW - Fermentation
KW - Functional cereal-based product
KW - Lactic Acid Bacteria
KW - Nutritional value
KW - Synbiotic
KW - Whole grains
UR - http://www.scopus.com/inward/record.url?scp=85143170933&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2022.105324
DO - 10.1016/j.jff.2022.105324
M3 - Article
AN - SCOPUS:85143170933
SN - 1756-4646
VL - 99
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 105324
ER -