Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain - Pichia kudriavzevii OG32

Food Science & Nutrition
O R OgunremiA I Sanni

Abstract

Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal-mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal-mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal-mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 10(4) cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal-based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal-based substrate during fermentation. This is one of the first reports on the volatile composition of cereal-based functional food produced with probiotic yeast.

References

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Citations

Oct 6, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Zuzana MatejčekováĽubomír Valík
Jan 28, 2019·Probiotics and Antimicrobial Proteins·Aline Galvão Tavares MenezesRosane Freitas Schwan
May 15, 2019·Journal of the American College of Nutrition·Sultan Arslan-Tontul, Mustafa Erbas
Oct 20, 2020·Journal of Food Science and Technology·M C SettaE R Mbega
Mar 31, 2020·International Journal of Food Microbiology·Raffaella Di CagnoMarco Gobbetti
Jul 3, 2021·Foods·Adam Staniszewski, Monika Kordowska-Wiater

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