Application of prebiotics in fat free Greek yogurt: physicochemical, texturometric and sensory evaluation
DOI:
https://doi.org/10.33448/rsd-v11i3.26911Keywords:
Lactulose; Resistant dextrin; Fructo-Oligosaccharides; Fermented milk.Abstract
Yogurt is one of the most popular fermented dairy products and an excellent vehicle for delivering functional ingredients such as prebiotics. In yogurts, prebiotics can act as a substrate for the growth of the intestinal microbiota, improving gastrointestinal functions and the immune system. Given this context, the present work aimed to evaluate the influence of the addition of three prebiotics such as lactulose, resistant dextrin and fructo-oligosaccharides up to a concentration of 5 %, on the physicochemical, texturometric and sensorial characteristics of Greek yogurt through a Simplex-Lattice Mix Planning. The dependent variables studied were: dry extract, total titratable acidity, pH, firmness and acceptance. Through the Response Surface methodology, it was observed that the independent variables showed statistically significant effects (p<0.10) for dry extract, texture and acceptance. The independent variables did not influence acidity and pH. The dry extract and the firmness of the yogurts were lower when using a higher concentration of lactulose. In contrast, yogurts with the highest concentration of lactulose received the highest acceptance scores. The optimized formulation was obtained with 5 % lactulose, 0 % resistant dextrin and 0 % fructo-oligosaccharides with a success probability of 98.21 %. Considering the optimal point, a serving of 120 g of Greek yogurt will contain the amount of lactulose recommended by Anvisa, which is 3.0 g per serving.
References
Aghajani, R., Pourahmad, R., & Mahdavi Adeli, H. R. (2014). The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt. Journal of Food Biosciences and Technology, 4(2), 33-40.
Anvisa (2019). Alegações de propriedade funcional aprovadas. https://www.gov.br/agricultura/pt-br/assuntos/inspecao/produtos-vegetal/legislacao-1/biblioteca-de-normas-vinhos-e-bebidas/alegacoes-de-propriedade-funcional-aprovadas_anvisa.pdf
Brasil. (2006). Ministério da Agricultura, Pecuária e Abastecimento. Métodos analíticos oficiais físico-químicos, para controle de leite e produtos lácteos. Instrução Normativa nº 68 de 12 de dezembro de 2006. Diário Oficial da União, Brasília, Seção 1, de 14 de dezembro de 2006.
Brasil. (2007). Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 46, de 23 de outubro de 2007. Adota o Regulamento Técnico de Identidade e Qualidade de Leites Fermentados, anexo à presente Instrução Normativa. Diário Oficial da República Federativa do Brasil, 18 out. 2007.
Brasil. (2019a). Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Instrução Normativa N° 60, de 23 de dezembro de 2019. Estabelece as listas de padrões microbiológicos para alimentos. Diário Oficial da União, Poder Executivo, Brasília, DF, 26 de dezembro de 2019.
Brasil. (2019b). Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução - RDC nº 331, de 23 de dezembro de 2019. Dispõe sobre os padrões microbiológicos de alimentos e sua aplicação. Diário Oficial da União, Poder Executivo, Brasília, DF, 26 de dezembro de 2019.
Costa, M. F., Pimentel, T. C., Guimarães, J. T., Balthazar, C. F., Rocha, R. S., Cavalcanti, R. N., Esmerino, E. A. Freitas, M. Q., Raices, R. S, L., Silva, M. C., & Cruz, A. G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT, 105, 371-376. doi: 10.1016/j.lwt.2019.02.007
Delgado-Fernández, P., Corzo, N., Olano, A., Hernández-Hernández, O., & Moreno F. J. (2019). Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts. International Dairy Journal, 89, 77-85. doi: 10.1016/j.idairyj.2018.09.003
Delgado-Fernández, P., Hernández-Hernández, O., Olano, A., Javier Moreno, F., & Corzo, N. (2020a). Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage, International Dairy Journal, 102, doi: 10.1016/j.idairyj.2019.104621
Delgado-Fernández, P., Javier Moreno, F., Corzo, N., & Nöbel, S. (2020b). Physical properties of synbiotic yogurts as affected by the acidification rate, International Dairy Journal, 105, doi: 10.1016/j.idairyj.2020.104665.
Derringer, G., & Suich, R. (1980). Simultaneous optimization of several response variables. Journal of Quality Technology, 12, 214-219. doi: 10.1080/00224065.1980.11980968
Desai, N.T., Shepard, L., & Drake, M. A. (2013). Sensory properties and drivers of liking for Greek yogurts, Journal of Dairy Science, 96 (12), 7454-7466. doi: 10.3168/jds.2013-6973.
Dutcosky, S. D. (2011). Análise Sensorial de Alimentos (3a ed). Curitiba: Champagnat – Pucpress, 4.
Flores-Maltos, D. A., Mussatto, S. I., Contreras-Esquivel, J. C., Rodríguez-Herrera, R., Teixeira, J. A., & Aguilar, C. N. (2014). Biotechnological production and application of fructooligosaccharides, Critical Reviews in Biotechnology, 36(2): 259-267, doi: 10.3109/07388551.2014.953443
Huang, Z., Wang, J. J., Chen, Y., Wei, N., Hou, Y., Bai, W., & Hu, S.Q. (2020). Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities, Food Chemistry, 317, 2020. doi: 10.1016/j.foodchem.2020.126452
Ibrahim, O. O. (2018). Functional Oligosaccharides: Chemicals Structure, Manufacturing, Health Benefits, Applications and Regulations. Journal Food Chemistry and Nanotechnology, 4(4), 65-76. doi: 10.17756/jfcn.2018-060
Instituto Adolfo Lutz (2008). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz, 1020 p.
Kapusniak, K., & Nebesny, E. (2017). Enzyme-resistant dextrins from potato starch for potential application in the beverage industry, Carbohydrate Polymers, 172, 152-158. doi: 10.1016/j.carbpol.2017.05.041
Karim, A., & Aider, M. (2022). Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review, International Dairy Journal, 126. doi: 10.1016/j.idairyj.2021.105249
Li, H., Zhang, T., Li, C., Zheng, S., Li, H., & Yu, J. (2020). Development of a microencapsulated synbiotic product and its application in yoghurt, LWT, 122. doi: 10.1016/j.lwt.2020.109033.
Mandal V., Sen S. K., & Mandal, N. C. (2009). Effect of prebiotics on bacteriocin production and cholesterol lowering activity of Pediococcus acidilactici LAB 5. World Journal of Microbiology and Biotechnology, 25, 1837–1841. doi: 10.1007/s11274-009-0085-4
Martins, G. N., Ureta, M. M., Tymczyszyn, E. E., Castilho, P. C., & Gomez-Zavaglia, A. (2019). Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis. Frontiers in Nutrition, 6(78). doi: 10.3389/fnut.2019.00078
Mateo-Gallego, R., Pérez-Calahorra, S., Lamiquiz-Moneo, I., Marco-Benedí, V., Bea, A. M., Fumanal, A. J., Prieto-Martín, A., Laclaustra, M., Cenarro, A., & Civeira, F.. (2020). Effect of an alcohol-free beer enriched with isomaltulose and a resistant dextrin on insulin resistance in diabetic patients with overweight or obesity. Clinical Nutrition, 9(2), 475-483. doi: 10.1016/j.clnu.2019.02.025
Mishra, S., & Mishra, H. N. (2013). Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and reheological characteristics of fermented soy milk. Food and Bioprocess Technology, 6, 3166-3176. doi: 10.1007/s11947-012-1021-4
Muniz Pereira, C. T., Muniz Pereira, D., Medeiros, A. C., Hiramatsu, E. Y., Ventura, M. B., & Bolini, H. M. A. (2021). Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking. LWT, 150. doi: 10.1016/j.lwt.2021.112054.
Nooshkam, M., & Madadlou, A. (2016). Maillard conjugation of lactulose with potentially bioactive peptides, Food Chemistry, 192, 831-836. doi: 10.1016/j.foodchem.2015.07.094
Oliveira, R. P. S., Florence, A. C. R., Perego, P., Oliveira, M. N., & Converti, A. (2011). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk, International Journal of Food Microbiology, 145(1), 22-27, doi: 10.1016/j.ijfoodmicro.2010.11.011.
Rodrigues Mano, M. C., Neri-Numa, I. B., da Silva, J. B., Paulino, B. N., Pessoa, M. G., & Pastore, G. M. (2017). Oligosaccharide biotechnology: an approach of prebiotic revolution on the industry. Applied Microbiology and Biotechnology, 102 (1). doi: 10.1007/s00253-017-8564-2
Rosa, L. P. S. & Cruz, D. J. (2017). Aplicabilidade dos frutooligossacarídeos como alimento funcional. Nutrivisa – Revista de Nutrição e Vigilância em Saúde. 4(1), 68-79. https://www.revistanutrivisa.com.br/wp-content/uploads/2018/04/nutrivisa-vol-4-num-1-09.pdf
Seki, N. & Saito, H. (2012). Lactose as a source for lactulose and other functional lactose derivatives, International Dairy Journal, 22, 2, 110-115. doi: 10.1016/j.idairyj.2011.09.016
Shireesha, B., Raju, M. P., Shobha, S., & Kuna, A. (2014). Development of symbiotic yogurt. Journal of Environmental Science, Toxicology and Food Technology, 8, 2319-2402.
Slavin J. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417–1435.
Silva, N., Valéria Junqueira, V. C. A., Silveira, N. F. A., Taniwaki, M. H., Gomes, R. A. R., & Okazaki, M. M. (2017). Manual de Métodos de Análise Microbiológica de Alimentos e Água. 5. ed. São Paulo: Varela, 535 p.
Silveira, M. P., Ferreira-Rocha, L. O., Castro, A. L., Brandrão, D. C., Guedes, T. J., & Fernandes, M. K. O. F. (2016). Avaliação da qualidade de labneh (iogurte grego): estudo com consumidores. Revista do Instituto de Laticínios Cândido Tostes, 71 (2), 65-74. https://www.revistadoilct.com.br/rilct/article/view/505
Stowell, J. (2007). Chapter 4. Calorie control and weight management. In: Mitchell H (ed) Sweeteners and sugar alternatives in food technology. Blackwell Publishing Ltda.
Vaidya, R. H., & Sheth, M. K. (2010). Processing and storage of Indian cereal and cereal products alters its resistant starch content. Journal of Food Science and Technology, 48, 622–627. doi: 10.1007/s13197-010-0151-9
Vamanu, E., & Vamanu, A. (2010). The influence of prebiotics on bacteriocin synthesis using the strain Lactobacillus paracasei CMGB16. African Journal of Microbiology Research, 4, 534–537. https://academicjournals.org/article/article1380181404_Vamanu%20and%20Vamanu.pdf
Vital, A. C., Itoda, C., Hokazono, T. Y., Crepaldi, Y. S., Saraiva, B. R., Rosa, C. I. L. F., & Matumoto-Pintro, P. T. (2020). Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties. Research, Society and Development, 9(11). doi: 10.33448/rsd-v9i11.9472
Wakeling, I. N., & MacFie, H. J. H. (1995). Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Quality and Preference, 6(4),299-308.
Yeo, S. K., & Liong, M. T. (2010). Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture, 90, 267–275. doi: 10.1002/jsfa.3808
Zhang,N., Jin, M., Wang, K., Zhang, Z., Shah, N. P., & Wei, H., (2022). Functional oligosaccharide fermentation in the gut: Improving intestinal health and its determinant factors-A review, Carbohydrate Polymers, 284, 119043. doi: 10.1016/j.carbpol.2021.119043
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Daiane Martins Leal; Isabela Cristina Pascoal Reis; Renata Alves Costa; Keyla Carvalho Pereira; Marcio Schmiele; Larissa de Oliveira Ferreira Rocha
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
