THE EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL, AND SENSORY PROPERTIES OF RICE BRAN YOGURT WITH CAVENDISH BANANA (MUSA ACUMINATA) PUREE ADDITION AT VARIOUS CONCENTRATIONS

Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik

Abstract


Cavendish banana is a widely known fruit for its high saccharide content and many volatile aroma compounds (esters and alcohols). Integrating Cavendish banana into rice bran yogurt [RBY] is expected to enhance its sensory properties. However, its contents of starch, simple sugars, and organic acids may affect LAB's growth, which impacts the physicochemical and sensory properties of RBY. The aim of this study was to ascertain the microbiological, physicochemical, and sensory properties of RBY integrated with Cavendish banana puree [CBP] at various concentrations. Experimental yogurts were made from full cream UHT milk supplemented with 1% rice bran and different levels of CBP (0%, 5%, 10%, 15%, 20%, and 25% (w/v)) and then inoculated with a yogurt starter. Results showed that the integration of CBP has significantly (P < 0.05) affected the LAB counts, pH, and sensory preferences of RBY (appearance and mouthfeel). However, it has no significant (P > 0.05) effect on the titratable acidity (as %lactic acid), syneresis, and taste preference of RBY. Increment levels of CBP integration reduced the appearance and mouthfeel preferences, while taste preference tended to increase up to 15% level of integration. CBP exerted a praising effect on the microbiological, physicochemical, and sensory properties of RBY.


Keywords


Yogurt; Rice bran; Cavendish banana puree; Fermentation.

Full Text:

PDF

References


Aurore, G., Ginies, C., Ganou-parfait, B., Renard, C. M. G. C., and Fahrasmane, L. (2011). Comparative Study of Free and Glycoconjugated Volatile Compounds of Three Banana Cultivars from French West Indies: Cavendish, Frayssinette and Plantain. Food Chem., 129(1), 28–34.

Bakirci, I. and Kavaz, A. (2008). An Investigation of Some Properties of Banana Yogurts Made with Commercial ABT-2 Starter Culture During Storage. Int. J. Dairy Technol., 61(3), 270-276.

Bhuiyan, F. R., Campos, N. A., Swennen, R., and Carpentier, S. (2020). Characterizing Fruit Ripening in Plantain and Cavendish Bananas: A Proteomics Approach. J. Proteom., 214, 103632.

Chandel, G., Kushwah, R., Hathile, A., Upadhyay, R., and Khokar, D. (2020). Comparative Analysis of Rice Bran Bioactive Metabolites across Diverse Rice Genotypes of Chhattisgarh. Int. J. Curr. Microbiol. App. Sci., 9(10), 3644-3652.

Corrieu, G. and Béal, C. (2016). Yogurt: The Product and Its Manufacture. In: Caballero, B., Finglas, P. M., and Toldrá, F. (Eds.), Encyclopedia of Food and Health, UK: Academic Press, pp. 617-624.

Demirici, T., Aktaş, K., Sözeri, D., Öztürk, H. I., and Akın, N. (2017). Rice Bran Improve Probiotic Viability in Yoghurt and Provide Added Antioxidative Benefits. J. Funct. Foods, 36, 396-403.

Fidina, N., Sukarminah, E., and Sumanti, D. M. (2018). The Effects of The Addition of Banana Puree to The Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of The Synbiotic Yogurt Made from Goat Milk and Banana Puree. J. Ind. Inf. Technol. Agric., 2(1), 12-21.

Gonçalves, B., Oliveira, I., Bacelar, E., Morais, M. C., Aires, A., Cosme, F., Ventura-Cardoso, J., Anjos, R., and Pinto, T. (2018). Aromas and Flavours of Fruits. In: Vilela, A. (Ed.), Generation of Aromas and Flavours, UK: IntechOpen, pp. 9-32.

Hasani, S., Khodadadi, I., and Heshmati, A. (2016). Viability of Lactobacillus acidophilus in Rice Bran-Enriched Stirred Yoghurt and The Physicochemical and Sensory Characteristics of Product During Refrigerated Storage. Int. J. Food Sci. Technol., 51(11), 2485-2492.

He, J., Han, Y., Liu, M., Wang, Y., Yang, Y., and Yang, X. (2019). Effect of 2 Types of Resistant Starches on The Quality of Yogurt. J. Dairy Sci., 102(5), 1-9.

Hoogenkamp, H., Kumagai, H., and Wanasundara, J. P. D. (2017). Rice Protein and Rice Protein Products. In: Nadatahur, S. R., Wanasundara, J. P. D., and Scanlin, L. (Eds.), Sustainable Protein Sources, UK: Academic Press, pp. 47-65.

Kayisu, K., Hood, L. F., and Vansoest, P. J. (1981). Characterization of Starch and Fiber of Banana Fruit. J. Food Sci., 46(6), 1885–1890.

Niyonzima, F. N., Veena, S. M., and More, S. S. (2020). Industrial Production and Optimization of Microbial Enzymes. In: Arora, N. K., Mishra, J., and Mishra, V. (Eds.), Microbial Enzymes: Roles and Applications in Industries, Singapore: Springer, pp. 115-135.

Nyanzi, R., Jooste, P. J., and Buys, E. M. (2021). Invited Review: Probiotic Yogurt Quality Criteria, Regulatory Framework, Clinical Evidence, and Analytical Aspects. J. Dairy Sci., 104(1), 1-19.

Özer, B. (2015). Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products. In: Özer, B. H. and Evrendilek, G. A. (Eds.), Dairy Microbiology and Biochemistry Recent Developments, Florida: CRC Press, pp. 167-213.

Saleh, A., Mohamed, A. A., Alamri, M. S., Hussain, S., Qasem, A. A., and Ibraheem, M. A. (2020). Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt. Foods., 9(1), 61.

Sobowale, A. A., Efuntoye, M. O., and Adesetan, O. O. (2011). Energy Sources of Yoghurt Bacteria and Enhancement of Their Galactose Uptake. Afr. J. Biotechnol., 10(21), 4457-4463.

Srinivas, D., Mital, B. K., and Garg, S. K. (1990). Utilization of Sugars by Lactobacillus acidophilus Strains. Int. J. Food Microbiol., 10(1), 51-57.

Srisuvor, N., Prakitchaiwattana, C., Chinprahast, N., and Subhimaros, S. (2013). Use of Banana Purée from Three Indigenous Thai Cultivars as Food Matrices for Probiotics and Application in Bio-Set-Type Yoghurt Production. Int. J. Food Sci. Technol., 48(8), 1640-1648.

Thompson, A. K., Supapvanich, S., and Sirison, J. (2019). Banana Ripening: Science and Technology. Switzerland: Springer.

Vareltzis, P., Adamopoulos, K., Stavrakakis, E., Stefanakis, A., and Goula, A. M. (2016). Approaches to Minimise Yoghurt Syneresis in Simulated Tzatziki Sauce Preparation. Int. J. Dairy Technol., 69(2), 191- 199.

Widagdha, S. and Nisa, F. C. (2015). Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) dan Lama Fermentasi Terhadap Karakteristik Fisiko Kimia Yoghurt. Jurnal Pangan dan Agroindustri, 3(1), 248-258.

Wills, R. B. H., Lim, J. S. K., and Greenfield, H. (1984). Changes in Chemical Composition of 'Cavendish' Banana (Musa acuminata) During Ripening. J. Food Biochem., 8(2), 69-77.

Yap, M., Fernando, W. M. A. D. B., Brennan, C. S., Jayasena, V., and Coorey, R. (2017). The Effects of Banana Ripeness on Quality Indices for Puree Production. LWT – Food Sci. Technol., 80, 10-18.

Zhuang, X., Yin, T., Han, W., and Zhang, X. (2019). Nutritional Ingredients and Active Compositions of Defatted Rice Bran. In: Cheong, L.-Z. and Xu, X. (Eds.), Rice Bran and Rice Bran Oil Chemistry, Processing, and Utilization, USA: AOCS Press, pp. 247-270.




DOI: https://doi.org/10.24167/jfcn.v1i1.4627

DOI (PDF): https://doi.org/10.24167/jfcn.v1i1.4627.g2472

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Journal of Food, Culinary, and Nutrition