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Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate.

Yifeng Gao1, Nazimah Hamid2, Noemi Gutierrez-Maddox3

  • 1Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand. stanleygyf@gmail.com.

Foods (Basel, Switzerland)
|June 20, 2019
PubMed
Summary

Researchers optimized a novel fermented breadfruit beverage using D-optimal design, achieving ideal sucrose, inoculum, and temperature for enhanced sensory appeal and viability. The resulting drink offers a unique fruity flavor and acceptable taste profile.

Keywords:
breadfruitlactic acid bacterianon-dairy functional beverageprobiotic foods

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Area of Science:

  • Food Science
  • Fermentation Technology
  • Microbiology

Background:

  • Breadfruit is an underutilized crop with potential for novel food product development.
  • Fermentation can enhance the nutritional and sensory properties of food products.
  • Developing new fermented beverages is crucial for diversifying food options.

Purpose of the Study:

  • To optimize the formulation of a fermented breadfruit beverage using D-optimal mixture design.
  • To evaluate the impact of key formulation parameters on beverage characteristics.
  • To assess the sensory attributes and cell viability of the developed fermented breadfruit beverage.

Main Methods:

  • D-optimal mixture design was employed to optimize sucrose, inoculum, and fermentation temperature.
  • Key parameters monitored included CFU counts, pH, titratable acidity, lactic acid, and sugar concentration.
  • Sensory evaluation using projective mapping and hedonic testing assessed beverage characteristics.

Main Results:

  • Optimized formulation: 7% breadfruit flour, 1% inoculum, 15% sugar, fermented at 30°C for 48 hours.
  • The optimized beverage exhibited a pale-yellow color, fruity flavor, and a balanced sweet and sour taste.
  • Most formulations showed acceptable sensory profiles, with one exception noted for bitterness.

Conclusions:

  • A novel fermented breadfruit beverage with desirable sensory characteristics and microbial viability was successfully developed.
  • The study demonstrates the efficacy of D-optimal mixture design in optimizing fermented food products.
  • This research contributes to the valorization of breadfruit through innovative beverage production.