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Characterization of a fermented coconut milk product with and without strawberry pulp.

ABSTRACT: The development of plant-based milks for use as functional foods is relatively new and challenging. The objective of this work was to develop and characterize two coconut milk products fermented by Lactobacillus reuteri LR 92. The best proportion of gums to promote greater viscosity and absence of syneresis of the beverage was 0.15% xanthan gum (w/v) and 0.05% guar gum (w/v). Two products were formulated: fermented coconut milk (FC) and fermented coconut milk with strawberry pulp (FCS). After gastrointestinal simulation, a high survival rate of L. reuteri was found for the products, with 81.63 ± 0.58% for FC and 74.17 ± 1.65% for FCS. In the hedonic acceptance sensory test (total 9 points), the products obtained global scores above 7.5. In the attitude scale test (total 7 points), 5.10 ± 1.28 for FC and 5.48 ± 1.30 for FCS. Among the fatty acids detected, the products had a higher percentage of lauric acid, with values ranging from 37.89 ± 0.89% to 44.45 ± 3.16%. The FC and FCS products showed promising results, indicating that fermented coconut milk beverages are suitable for the development of new functional products with high acceptability by the consumer.

Supplementary information

The online version contains supplementary material available at 10.1007/s13197-021-05303-1.

SUBMITTER: Mauro CSI

PROVIDER: S-EPMC9206944 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature

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Characterization of a fermented coconut milk product with and without strawberry pulp.

Mauro Carolina Saori Ishii CSI Fernandes Maria Thereza Carlos MTC Farinazzo Fernanda Silva FS Garcia Sandra S

Journal of food science and technology 20211031 7

The development of plant-based milks for use as functional foods is relatively new and challenging. The objective of this work was to develop and characterize two coconut milk products fermented by <i>Lactobacillus reuteri</i> LR 92. The best proportion of gums to promote greater viscosity and absence of syneresis of the beverage was 0.15% xanthan gum (w/v) and 0.05% guar gum (w/v). Two products were formulated: fermented coconut milk (FC) and fermented coconut milk with strawberry pulp (FCS). A ...[more]

PMID: 35734126

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Project description:ObjectiveThe aim of this study was to characterize the exopolysaccharides (EPS)-producing lactic acid bacteria from Taiwanese ropy fermented milk (TRFM) for developing a clean label low-fat fermented milk.MethodsPotential isolates from TRFM were selected based on the Gram staining test and observation of turbid suspension in the culture broth. Random amplified polymorphic DNA-polymerase chain reaction, 16S rRNA gene sequencing, and API CHL 50 test were used for strain identification. After evaluation of EPS concentration, target strains were introduced to low-fat milk fermentation for 24 h. Fermentation characters were checked: pH value, acidity, viable count, syneresis, and viscosity. Sensory evaluation of fermented products was carried out by 30 volunteers, while the storage test was performed for 21 days at 4°C.ResultsTwo EPS-producing strains (APL15 and APL16) were isolated from TRFM and identified as Lactococcus (Lc.) lactis subsp. cremoris. Their EPS concentrations in glucose and lactose media were higher than other published strains of Lc. lactis subsp. cremoris. Low-fat fermented milk separately prepared with APL15 and APL16 reached pH 4.3 and acidity 0.8% with a viable count of 9 log colony-forming units/mL. The physical properties of both products were superior to the control yogurt, showing significant improvements in syneresis and viscosity (p<0.05). Our low-fat products had appropriate sensory scores in appearance and texture according to sensory evaluation. Although decreasing viable cells of strains during the 21-day storage test, low-fat fermented milk made by APL15 exhibited stable physicochemical properties, including pH value, acidity, syneresis and sufficient viable cells throughout the storage period.ConclusionThis study demonstrated that Lc. lactis subsp. cremoris APL15 isolated from TRFM had good fermentation abilities to produce low-fat fermented milk. These data indicate that EPS-producing lactic acid bacteria have great potential to act as natural food stabilizers for low-fat fermented milk.

Dataset Information

Characterization of a fermented coconut milk product with and without strawberry pulp.

Supplementary information

Publications

Characterization of a fermented coconut milk product with and without strawberry pulp.

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