Elaboration of symbiotic frozen yogurt added with ginger

Authors

DOI:

https://doi.org/10.33448/rsd-v11i8.31284

Keywords:

Gengiber officinale; Prebiotics; Probiotics.

Abstract

Currently, there is a great concern on the part of consumers to purchase nutritious, healthy products that bring health benefits, with different flavors and above all, safe for consumption, being a market trend and, as yogurt ice cream is increasingly being appreciated in Brazil, the present study aimed to a) determine the ideal concentration of ginger to be added to frozen yogurt, b) determine the concentration of prebiotics in frozen yogurt added with ginger and c) study the feasibility of lactic cultures, the contents of bioactive compounds and the antioxidant capacity of symbiotic frozen yogurt added with ginger. It was found that the use of 0.8% and 1.0% of ginger added before or after the maturation of the syrup did not influence the preference of frozen yogurt. The addition of prebiotics, alone or in combination, influenced the pH, the sensory attributes of color and flavor and the overrun, with the use of 2% inulin providing higher levels of phenolic compounds. In view of the above, it is concluded that it is feasible to produce symbiotic frozen yogurt added with ginger. Thus, the ideal amounts of ginger and prebiotic to be added to the product are 1% and 2%, respectively.

References

Acosta, O., Víquez, F. & Cubero, E. (2008). Optimization of low calorie mixed fruit jelly by response surface methodology. Food Quality and Preference, 19(1), 79-85. https://doi.org/10.1016/j.foodqual.2007.06.010

Aljewicz, M., Nalepa, B. & Ciesielski, S. (2022). The influence of different types of ß-glucans on the gut microbiota of rats fed milk gels. Journal of Functional Foods, 89, 104930. https://doi.org/10.1016/j.jff.2021.104930

Alves, L. L., Richerds, N. S. P. S., Becker, L. V., Andrade, D. F., Milani, L. I. G., Rezer, A. P. S. & Scipioni, G. C. (2009). Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótica. Ciência Rural, 39(9), 2595-2600. https://doi.org/10.1590/S0103-84782009005000204

AOAC. (2000). Official Methods of Analysis of AOAC International, 17th ed. AOAC International, Arlington, Virginia, USA.

Arruda, H. S., Silva, E. K., Pereira, G. A., Meireles, M. A. A. & Pastore, G. M. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. LWT - Food Science and Technology, 128, 109418, 2020. https://doi.org/10.1016/j.lwt.2020.109418

Barros, S. L., Silva, W. P., Figueirêdo, R. M. F., Araújo, T. J., Santos, N. C. & Gomes, J. P. (2019). Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela. Revista Principia: Divulgação Científica e Tecnológica do IFPB, 45, 150-157.

Batool, Z., Hu, G., Xinyue, H., Wu, Y., Fu, X. & Cai, Z. (2021). A comprehensive review on functional properties of preserved eggs as na excellent food ingredient with anti-inflammatory and anti-cancer aspects. Food Bioscience, 44, 101347. https://doi.org/10.1016/j.fbio.2021.101347

Brand-Williams, W., Cuvelier, M. E. & Berset C. (1995). Use of a free-radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

Brasil. (2005). Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Comissões e Grupos de Trabalho. Comissão Tecnocientífica de Assessoramento em Alimentos Funcionais e Novos Alimentos. Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substâncias bioativas e probiótios. IX – Lista de alegações de propriedade funcional aprovadas. Disponível em: http:// www.anvisa.gov.br/alimentos/comissoes/tecno_lista_ alega.htm.

Chang, Y. J., Lee, S., Yoo, M. A. & Lee, H. G. (2006). Structural and biological characterization of sulfated-derivatized oat β-glucan. Journal of Agricultural and Food Chemistry, 54, 3815–3818. https://doi.org/10.1021/jf060243w

Cornell, J. A. (1983). Experiment with mixtures: design, model and analysis of mixtures. Data. John Wiley, New York, NY.

Curi, P. N., Almeida, A. B., Pio, R., Lima, L. C. O., Nunes, C. A. & Souza, V. R. (2019). Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, 39(2), 388-395.

De Man, J. C., Rogosa , M. & Sharpe, M. E. (1960). A médium for cultivation of lactobacilli. Journal of Applied Bacteriology, 23(1), 130-135. https://doi.org/10.1111/j.1365-2672.1960.tb00188.x

Fernandes, R. C. S., Pitombo, V. C., Morais, N. A. R., Salvador, A. C. A., Rezende, L. S., Matias, A. C. G., Furquim, N. R. & Pereira, B. R. O. (2017). Development and sensory evaluation of yogurt ice cream (frozen) functional with green banana biomass and red fruits. Revista UNINGÁ Review, 30(2), 17-22.

Ferreira, D, F. (2014). Sisvar: a guide for its bootstrap procedures in multiple comparisons. Ciencia e Agrotecnologia, 38(2),109-112. https://doi.org/10.1590/S1413-70542014000200001

Ferronatto, A. N., Rossi, R., Pinto, L. M. N. & Garavaglia, J. (2021). Development of a freeze-dried symbiotic obtained from rice bran. Biotechnology Reports, 30, e00636. https://doi.org/10.1016/j.btre.2021.e00636

Flood, M. T., Auerbach, M. H. & Craig, S. A. A. (2004). A review of the clinical toleration studies of polydextrose in food. Food and Chemical Toxicology, 42(9), p.1531-1542. https://doi.org/10.1016/j.fct.2004.04.015

Grochowicz, J., Fabisiak, A. & Ekielski, A. (2021). Importance of physical and functional properties of foods targeted to seniors. Journal of Future Foods, 1(2), 146-155. https://doi.org/10.1016/j.jfutfo.2022.01.004

Huy, Y. H. Dairy science and technology handbook. New York: VCH Publ., 1992. v.2, p.1-159.

IAL. (2008). Normas Analíticas do Instituto Adolfo Lutz (1st ed. dig.). São Paulo, IAL567–587.

Kango, N. (2008). Production of inulase using tap roots of dandelion (Taraxacum offcinale) by Aspergillus niger. Journal of Food Engineering, 85(3), 473-478. https://doi.org/10.1016/j.jfoodeng.2007.08.006

Larrauri, J. A., Rupérez, P. & Saura-Calixto, F. (1997). Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry, 45(4), 1390-1393. https://doi.org/10.1021/jf960282f

Lima, M. B., Domingos, F. M., Lima, J. J F. J., Monteiro, R. S., Santos, O. D. H. & Pereira, P. A. P. (2019). Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, 31(1), 7-15. https://doi.org/10.9755/ejfa.2019.v31.i1.1894

Liu, B., Lin, Q. L., Yang, T., Zeng, L. N., Shi, L. M., Chen, Y. Y. & Luo, F. J. (2015). Oat beta glucan ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in mice. Food & Function, 6, 3454–3463. https://doi.org/10.1039/c5fo00563a

López-Castejón, M. L., Bengoechea, C., Alguacil, J. M. & Carrera, C. (2021). Prebiotic food foams stabilized by inulin and β-lactoglobulin. Food Hydrocolloids, 119, 106829. https://doi.org/10.1016/j.foodhyd.2021.106829

Mcloughlin, R. F., Berthon, B. S., Jensen, M. E., Baines, K. J. & Wood, L. G. (2017). Short-chain fatty acids, prebiotics, synbiotics, and systemic inflammation: a systematic review and meta-analysis. Amercinan Journal of Clinical Nutrition, 106(3), 930–945. https://doi.org/10.3945/ajcn.117.156265

Misra, S., Mohanty, D. & Mohapatra, S. (2019). Applications of probiotics as a functional ingredient in food and gut health. Journal of Food and Nutrition Research, 7(3), 213-223. https://doi.org/10.12691/jfnr-7-3-6

Nascimento, A. L. & Rabelo, M. (2018). Desenvolvimento e análise sensorial da geleia de polpa e casca de abacaxi com gengibre. Revista Acadêmica Conecta FASF, 3(1), 1 -9.

Oluwatosin, S. O., Tai, S. L. & Fagan-Endres, M. A. (2022). Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic. Biotechnology Reports, 33, e00696. https://doi.org/10.1016/j.btre.2021.e00696

Pimentel, T. C., Assis, B. B. T., Rocha, C. S., Marcolino, V. A., Rosset, M. & Magnani, M. (2022). Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives. Food Bioscience, 46, 101585. https://doi.org/10.1016/j.fbio.2022.101585

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Sabatini, D. R., Silva, K. M., Picinin, M. E., Del Santo, V. R., Souza, G. B. & Pereira, C. A. M. (2011). Centesimal and mineral composition of powdered carob and its use on preparation and acceptability of an ice cream. Alimentos e Nutrição, 22(1), 129-136.

Seolin, V. J., Scapim, M. R. S., Pieretti, G. G., Tonon, L. A. C. & Madrona, G. S. (2013). Substituição de sacarose por frutooligosacarídeo em sorvete. Revista Brasileira de Tecnologia Agroindustrial, 7(2), 1062-1073. https://doi.org/10.3895/S1981-36862013000200006

Silva, J. M., Klososki, S. J., Silva, R., Raices, R. S. L., Silva, M. C., Freitas, M. Q., Barão, C. E. & Pimentel, T. C. (2020). Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components? LWT - Food Science and Technology, 128, 109472. https://doi.org/10.1016/j.lwt.2020.109472

Souza, P. H. M., Ramos, A. M., Maia, G. A., Brito, E. S., Garruti, D. S. & Fonseca, A. V. V. (2010). Adição de extratos de Ginkgo biloba e Panax ginseng em néctares mistos de frutas tropicais. Ciência e Tecnologia de Alimentos, 30(2), 463-470. https://doi.org/10.1590/S0101-20612010000200025

Stone, H. & Sidel, J. L. (1985). Sensory Evaluation Practices. London: Academic Press, 338p.

Suárez N. F., Abreu, R. A. A., Reis, L. A. C., Curi, P. N., Schiassi, M. C. E. E., Souza, V. R. & Pio, R. (2020). Consumer profile: blackberry processing with different types of sugars. Food Science and Technology, 41(3), 653-660. https://doi.org/10.1590/fst.23020

Waterhouse, A. L. (2002). Polyphenolics: Determination of total phenolics. In: WROLSTAD, R. E. Current Protocols in Food Analytical Chemistry, 11, 111-118.

Zarate, R., Sukrasno, Yeoman, M. M. (1992). Application of two rapid techniques of column chromatography to separate the pungent principles of ginger, Zingiber officinale Roscoe. Journal of Chromatography, 609(1-2), 407 – 413. https://doi.org/10.1016/0021-9673(92)80189-2

Zhang, Q., Xie, J., Xue, B., Li, X., Gan, J., Bian, X., Qin, Y. & Sun, T. (2021). Effect of sulfated modification on rheological and physiological properties of oat β-glucan oligosaccharides prepared by acid or oxidative degradation. Journal of Cereal Science, 99, 103209. https://doi.org/10.1016/j.jcs.2021.103209

Published

26/06/2022

How to Cite

QUINTÃO, A. de O.; LIMA, M. B.; SCHIASSI, M. C. E. V.; CURI, P. N.; MONTEIRO, . R. de S. .; CUNHA, . L. R. da .; PEREIRA, P. A. P. Elaboration of symbiotic frozen yogurt added with ginger . Research, Society and Development, [S. l.], v. 11, n. 8, p. e48711831284, 2022. DOI: 10.33448/rsd-v11i8.31284. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/31284. Acesso em: 5 nov. 2024.

Issue

Section

Agrarian and Biological Sciences