Formulation and evaluation of probiotic beverage free essay sample

INTRODUCTION Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink. Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007). According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of probiotic foods, researched is required to select the right vehicles for the delivery of the probiotic to ensure that this can be viable throughout its shelf life. Different types of products were proposed as the carrier for probiotic microorganisms by which consumers can take a large amount of probiotic cells. These strains provide dual function by acting as the agents for food fermentation and in addition, it potentially imparting health benefits. This study was conducted to promote the breadfruit as a base agent for probiotic beverage. This is supported by the different varieties of fresh or raw commodity that have been utilized like fruits and vegetables that basically adds flavor to a well define probiotic products. Objectives of the Study The general objective of this study is to develop breadfruit (Artocarpus Altilis) into a probiotic beverage. Specifically it aims to: 1. Utilize the ripe to fully ripe breadfruit for puree processing; 2. Optimize the level of breadfruit in the processing of liquidized puree as a based agent of probiotic beverage; 3. Establish formulation for probiotic breadfruit beverage (PBB); 4. Evaluate the physicochemical properties such as TSS, pH, %lactic acid, viscosity and degree of syneresis as well as sensory and enumeration of lactobacillus casei of the probiotic breadfruit beverage; and 5. Determine the storage stability of the most acceptable formulation. Significance of the study This study provides a development of a probiotic beverage using breadfruit (Artocarpus Altilis) which is underutilized crop in the Bicol region. The PBB is another functional food product that promotes the consumption of probiotic strain cells. Since breadfruit has a good combination and modification of both its taste and flavor to the milk, it can potentially give a good flavour to the probiotic product. A probiotic product is a dairy product derived by the bacterial fermentation of milk. Using of this following bacterial strains, it would be benefit individuals who suffer stomach disorders specially the lactose digestion (Lactose intolerance), improper vowel movement or even serious diseases like colon cancer. Through the consumption of bacterial culture containing enzymes which merely breakdown into the stomach’s intestine, the risk of stomach disability will be lessen. This study can also introduce the importance of breadfruit for subsistence as a base ingredient to probiotic beverages. These can also increase the economical value of breadfruit and benefits the farmers who mainly cultivated breadfruit. The PBB are not merely concentrating to the benefits derived from the probiotic strains but at the same time, the important nutrients of breadfruit can also be consumed. Scope and limitations This study will only concentrate to the formulation and evaluation of probiotic breadfruit beverage. It uses the ripe to fully ripe breadfruit that will be analyzed using some physicochemical analysis. This also covers the processing of the liquidized breadfruit puree. Formulation will only include the different percentage of liquidized breadfruit puree such as the levels of total solid content and the ingredients used for the processing of probiotic beverage before the evaluation. The evaluation will only be limited on the different properties of the beverage that will be determined during and after fermentation. These properties are the physicochemical properties such as TSS, pH and TA. Rheological properties such as viscosity will also be determined as well as the degree of syneresis to determine the degree of coagulum in the probiotic product. Sensory properties of the beverage will be evaluated by ten panelist evaluating the color, aroma, flavor (Breadfruit), taste (sweetness and sourness) and general acceptability using consumer preference test and ranking test. The microbial load of each treatment will be conducted using MRS agar that only use to cultivate LAB species. Continues examination will be conducted to the most acceptable probiotic formulation and will be subjected to storage stability. The product will be stored at 4-50C and analyzing its physicochemical and enumeration of lactobacillus casei at every 4 days of storage. Definition of terms Beverage is a kind of liquid which is specifically prepared for human consumption. There are many types for drinks. They can be divided into various groups such as plain water, alcohol, non-alcoholic drinks, soft drinks (carbonated drinks), fruit or vegetable juices and hot drinks, such as hot chocolate. In addition to fulfilling a basic need, drinks form part of the culture of human society. Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. It is also grown in the Leeward Islands and Windward Islands of the Caribbean. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to freshly baked bread. Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid. Homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk. Inoculation is the placement of something that will grow or reproduce, and is most commonly used in respect of the introduction of a serum, vaccine, or antigenic substance into the body of a human or animal, especially to produce or boost immunity to a specific disease. Lactic acid bacteria (LAB) comprise a clad of Gram-positive, low-GC, acid-tolerant, generally non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products, produce lactic acid as the major metabolic end-product of carbohydrate fermentation. Liquidized / thin puree It is a type of puree which is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Probiotic are micro-organisms that have claimed health benefits when consumed. Lactic acid bacteria (LAB) and bifid bacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements. Storage maintenance of the commodities either fresh or processed foods, under controlled conditions for extended durations while maintaining quality. Syneresis – contraction of a substance, usually a gel that when allowed to stand, and the resulting exudation of liquid from the milk. Syneresis depends on a combination of specific and non specific interactions at the protein level, many of which occurred during curd formation. REVIEW OF LITERATURE Breadfruit Breadfruit are what are known as compound fruit, with several distinct fruit or ovaries smashed together, similar to pineapples that have many eyes and are in fact many individual fruits pushed together. Breadfruits are also related to jackfruit. Breadfruits get its name from its extremely high starch content. It is an important staple food in the Pacific region, parts of the Caribbean and other tropical regions where it is mainly grown as a subsistence crop in home gardens or small farms. It is an excellent dietary staple and compares favorably with other starchy staple crops commonly eaten in the tropics, such as taro, plantain, cassava, sweet potato and white rice. Carbohydrates are the main source of energy with low levels of protein and fat and a moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron. Breadfruit season coincides with other tropical abundances like durian, mango, jackfruit, etc. , from May until September. Some of its varieties can be available year-round. In general well-mature but short of ripeness fruits are harvested by hand from the tree. The fruit continues to be ripe even after harvest. In the local markets, the fruit is available in different sizes, shapes, color, and either seedless or seed varieties. Mature fruit is rather preferred as vegetable and used in dumpling recipes. Ripe fruit imparts fragrant-rich freshly baked sourdough bread flavor and has sour-sweet custard apple taste. Ripening process converts starch to sugar when it possesses rich sweet taste and more intensified fruity smell. Table. 1: Nutritional content of breadfruit Nutritional value per 100 g (3. 5 oz) Nutritional value per 100 g (3. 5 oz) Energy 431 kJ (103 kcal) Carbohydrates -Sugar -Dietary Fiber 27. 12 g 11 4. 9g Fat 11 Protein 4. 9 g Water 0. 23 g Maturity indices of breadfruit Breadfruit is usually ready for harvest about 3 months after flowering. The proper stage for harvesting breadfruit depends on the intended use. The principal internal indices of breadfruit maturity are flesh color and sugar composition. The flesh of mature but unripe breadfruit starchy and somewhat fibrous. Fully ripe breadfruit is somewhat soft and fragrant. The principal external methods of determining harvest maturity are skin color, texture and appearance of the fruit surface and firmness. The texture and appearance of the fruit surface shows harvest maturity. The surface of breadfruit is patterned with irregular polygon shaped sections that flatten and enlarge when mature. Harvest maturity can be judged by the occurrence of latex stains on the surface of the fruit and a lack of shine. In terms of color, unripe fruit have green peel to light green which flesh is creamy white to white and it is widely consumed as vegetable. Semi ripe fruit can also be consumed as vegetable and it is usually have light green to green peel with pale yellow to light yellow flesh. The fully ripe fruits have yellowish skin with bright yellow creamy flesh which is soft and sweet and can be eaten raw or uncooked. The overripe fruits are very soft, creamier and stickier with yellow brown to brown peel and yellow to dark yellow flesh (National Agricultural Research Institute (NARI). Liquidized / thin puree It is a type of puree whose characteristics are : cant be eaten with a fork, it does not hold shape on plate or when scooped, it spread out if spilled, it cant be pipe, layered or molded, its texture was too thin and it can be eaten with wide bore straw. It is mainly used to the product which has high starches or fibrous matters which requiring more liquid and cook for long time until extremely soft and mushy (Ilhanto, 2012). Lactobacillus Casei L. casei is considered beneficial for the digestive process for a number of reasons. Firstly, it has a wide temperature and pH range meaning it can withstand the acidic environment of the gut. It also promotes L. acidophilus which produces the enzyme amylase. This enzyme assists your body in the digestion of carbohydrates, which can help prevent conditions such as constipation and irritable bowel syndrome. L. casei is most commonly used in the manufacture of dairy products. It is often used, for example, as lactic acid bacteria in the ripening of cheese such as cheddar and also in the fermentation of Sicilian olives. It is also found in naturally fermented soft cheeses and yogurt. Drinkable yogurt Drinkable yogurt, categorized as stirred yogurt with a low viscosity, is a growing area of interest based on its convenience, portability, and ability to deliver all of the health and nutritional benefits of stirred or set yogurt (Eder, 2003; Thompson et al. , 2007). The low viscosity is obtained through high agitation, which breaks the coagulum after the fermentation period, before the product is bottled and refrigerated (Tamime and Robinson, 1985). The Food and Drug Administration (FDA, 2008) standard of identity for yogurt drinks specifies 8. 25% milk solids-not-fat and fat levels to satisfy nonfat yogurt (3. 25%) before the addition of other ingredients (Chandan et al. , 2006). A typical low-fat yogurt drink available and it has 8. 0 to 9. 5% milk solids-not-fat and contains 5 to 12% added sugar. Yogurt drink pH varies from 4. 0 to 4. 5 (Tamime and Robinson, 1985; Chandan et al. , 2006). In regard to flavor, strawberry is the most popular yogurt flavor followed by other fruit flavors (Thompson et al. , 2007). Currently, only few unflavored yogurt drinks are available. Fermentation of Probiotic Strains The fermentation of milk to yoghurt drink takes a relatively short period of time, 3-4 hr, because it is done at a higher temperature, 37oC and also uses cultures that have fast growth rates. The major fermentation product is lactic acid, which is responsible for coagulation of the milk caseins. Other metabolites that are responsible for the yoghurt drink flavors are also produced during the fermentation and these include diacetyl, acetaldehyde and acetone. Fruits are added to the fermentation media to enhance organoleptic properties. In stirred yoghurt, fruits are added post fermentation and in set yoghurt, they are added prior to the fermentation. The viability of the probiotic strains in the yogurt drink matrix is another area of interest when investigating the quality of yogurt drinks with novel probiotics. The suitable level of viable probiotic cells remains obscure with no current regulatory requirements. Additionally, the minimum dose for a given health benefit likely varies for individual probiotics (Sanders et al. , 2007). Regardless, it has been suggested that foods with probiotic should contain from 106 to 107 cells/g and remain at this level for the duration of the product’s shelf life (Fonden et al. , 2000). To effectively deliver the optimal level of bacterial cells to the consumer, it is critical that viable cell counts are assessed and appropriate measures are taken to ensure the survival of the bacteria. Homogenization of fermented Milk Homogenization of the milk base is an important processing step for yogurts containing fat. Milk is typically homogenized using pressures of 10-20 and 5 MPa first and second stage pressures, respectively, and at a temperature range between 55 and 65 °C. Homogenization results in milk fat globules being disrupted into smaller fat globules and the surface area of homogenized fat globules greatly increases. The use of homogenization prevents fat separation (creaming) during fermentation or storage, reduces whey separation, increases whiteness, and enhances consistency of yogurts (Vedamuthu, 1991). Homogenization is a process by which a mixture of components is treated mechanically to give a uniform product that does not separate. In milk, the fat globules are broken up into a small particle that forms a stable emulsion in the milk which were the fat globules do not rise by a gravity to form a cream line. Most fluid milk should be homogenized to make a diameter of fat globules (1-15 µm in diameter) are reduced to 1-2 µm. The fat globules are broken up as results of a combination of factors namely shearing, impingement, distention and cavitations. When milk is homogenized, caseins and whey proteins form the new surface layer of fat globules, which increases the number of possible structure-building components in yogurt made from homogenized milk (Walstra, 1998). Homogenized milk fat globules act like protein particles due to the presence of protein on the fat surface. Recently, ultra-high pressure homogenization at 200 or 300 MPa was investigated for the production of yogurt. Compared with a conventional homogenization at 15 MPa, the use of ultrahigh pressure homogenization resulted in an increase in yogurt firmness and water-holding capacity (Serra et al. ,2008, 2009). Ultra-high pressure causes whey protein denaturation as well as partial disruption of the casein micelles. Heat treatment Heating of milk is an important processing variable for the preparation of yogurt since it greatly influences the physical properties and microstructure of yogurt (Lucey et al. , 1998a, b, c). In yogurt manufacture, milk is heated prior to culture addition. The temperature/time combinations for the batch heat treatments that are commonly used in the yogurt industry include 85 °C for 30 min or 90-95 °C for 5min (Tamime and Robinson, 1999). However, very high temperature short time (100 °C to 130 °C for 4 to 16 s) or ultra-heat temperature (UHT) (140 °C for 4 to 16 s) are also sometimes used (Sodini et al. , 2004). The heat treatment of milk is also used to destroy unwanted microorganisms, which provides less competition for the starter culture. Yogurt starter cultures are sensitive to oxygen so heat treatment helps to remove dissolved oxygen assisting starter growth. Fermentation process After heat treatment, the milk base is cooled to the incubation temperature used for growth of the starter culture. An optimum temperature of the thermophilic lactic acid bacteria, i. e. , Streptococcus subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, is around 40-45 °C. Bacterial fermentation converts lactose into lactic acid, which reduces the pH of milk. During acidification of milk, the pH decreases from 6. 7 to ? 4. 6. Gelation occurs at pH 5. 2 to 5. 4 for milk that was given a high heat treatment. Viscosity and flow properties of stirred yogurt There have been many studies on the viscosity and flow properties of stirred yogurts (Skriver et al. , 1993; Skriver, 1995; van Marle et al. , 1999; Afonso and Maia, 2000; Haque et al. , 2001; Lee and Lucey, 2006). In most studies, stirred yogurts were tested on a viscometer or rheometer to determine the flow properties after the original set gels were empirically agitated using a spoon or a high-speed mixer (Skriver et al. , 1993; van Marle et al. , 1999). During the mixing or loading steps there are structural changes inyogurt, which affect the flow properties. For stirred yogurt products it should be recognized that steps, such as, mixing result in a reduction in viscosity that is only partially restored after shearing is stopped. Recovery of structure is called â€Å"rebodying† and is a time-dependent phenomenon. Structural recovery also affects the apparent viscosity of yogurts. Arshad et al. (1993) reported that glucono-? -lactone (GDL)-induced gels had only 30% recovery of the original value of the dynamic moduli even after allowing 20h for recovery after shearing. Lee and Lucey (2006) investigated the structural breakdown of the original (intact) yogurt gels that were prepared in situ in a rheometer, as well as, the rheological properties of stirred yogurts made from these gels. Lee and Lucey (2006) found that the rheological properties of stirred yogurts were greatly influenced by the physical properties of the original intact (set) yogurt gels. Rotational viscometers, such as the Brookfield viscometer, are often used to characterize the flow behavior of stirred yogurts. However, these methods have several drawbacks. For example, since stirred yogurts exhibit non-Newtonian behavior, viscosity is dependent on shear rate. The Brookfield viscometer only measures an â€Å"apparent† viscosity at one spindle speed that is empirically selected as â€Å"consistent† reading after some shearing period. Thus, only limited information on the fundamental flow properties of stirred yogurts can be obtained. Whey separation Whey separation (wheying-off) is defined as the expulsion of whey from the network which then becomes visible as surface whey. Wheying-off negatively affects consumer perception of yogurt as consumers think there is something microbiologically wrong with the product. Yogurt manufacturers use stabilizers, such as, pectin, gelatin and starch, to try to prevent wheying-off. Another approach is to increase the total solids content of yogurt milk, especially the protein content, to reduce wheying-off. Spontaneous syneresis, which is contraction of gel without the application of any external force (e. g. , centrifugation), is the usual cause of whey separation (Lucey et al. , 1998a). Spontaneous whey separation is related to an unstable network, which can be due to an increase in the rearrangements of the gel matrix or it can be induced by damage to the weak gel network (e. g. , by vibration or cutting) (Lucey et al. , 1998a). The extent of rearrangement that occurs is related to the dynamics (average life-time) and relaxation of the protein-protein bonds as expressed in terms of the LT and to the resistance to yielding of the casein strands (van Vliet et al. , 1997; Lucey, 2001). Mellema et al. (2002) classified the main types of rearrangements in rennet-induced gels: i) sub-particle or intra-particle rearrangements (size in casein gels