Articles
Study for the development of probiotics fermented milk products with fresh pulp or concentrated pulp with prior enzymatic hydrolysis
Article number
1445_22
Pages
155 – 162
Language
English
Abstract
The influence of the gut microbiota on the health of individuals is well known.
A healthy microbiota enhances metabolic activity, promotes resistance to infection, inflammation, autoimmune and tumor diseases, improves the transmission of endocrine signals and, via the brain-gut axis, also improves neurological function.
In the present study, tomato pulp and concentrated tomato pulp with prior enzymatic hydrolysis of tomato (co-product obtained in the processing of tomato concentrate) have been introduced into the production of a probiotic lactic fermented milk product.
The aim of the study was to develop a sensory acceptable probiotic fermented milk product incorporating fresh tomato pulp or concentrated tomato pulp with prior enzymatic hydrolysis of tomato without affecting the probiotic populations.
The procedure for making the fermented milk product to be investigated was based on the utility model U201831412, developed prior to this research by CSIC-CIAL and PRONAT. Thus, the study was carried out by means of descriptive sensory analysis (QDA), microbiological determinations (mesophilic aerobes, mesophilic anaerobes, Enterobacteria, lactic bacteria, molds and yeasts, S. thermophilus, L. bulgaricus and L. rhamnosus GG) and physicochemical determinations (syneresis, acidity, pH, color). Finally, after evaluation of the results as a whole, it was determined that the best concentration for the fermented milk product made from fresh pulp was 10% and for the fermented milk product made from concentrated pulp with prior enzymatic hydrolysis was 5%. In addition, the shelf life of both products was determined.
The results of the shelf-life test for both samples indicate that the best-before date is 28 days, which is similar to that of existing yoghurts on the market.
Thus, 2 new products have been obtained on the market with similar nutritional and sensory characteristics to the existing ones but with new flavour nuances.
A healthy microbiota enhances metabolic activity, promotes resistance to infection, inflammation, autoimmune and tumor diseases, improves the transmission of endocrine signals and, via the brain-gut axis, also improves neurological function.
In the present study, tomato pulp and concentrated tomato pulp with prior enzymatic hydrolysis of tomato (co-product obtained in the processing of tomato concentrate) have been introduced into the production of a probiotic lactic fermented milk product.
The aim of the study was to develop a sensory acceptable probiotic fermented milk product incorporating fresh tomato pulp or concentrated tomato pulp with prior enzymatic hydrolysis of tomato without affecting the probiotic populations.
The procedure for making the fermented milk product to be investigated was based on the utility model U201831412, developed prior to this research by CSIC-CIAL and PRONAT. Thus, the study was carried out by means of descriptive sensory analysis (QDA), microbiological determinations (mesophilic aerobes, mesophilic anaerobes, Enterobacteria, lactic bacteria, molds and yeasts, S. thermophilus, L. bulgaricus and L. rhamnosus GG) and physicochemical determinations (syneresis, acidity, pH, color). Finally, after evaluation of the results as a whole, it was determined that the best concentration for the fermented milk product made from fresh pulp was 10% and for the fermented milk product made from concentrated pulp with prior enzymatic hydrolysis was 5%. In addition, the shelf life of both products was determined.
The results of the shelf-life test for both samples indicate that the best-before date is 28 days, which is similar to that of existing yoghurts on the market.
Thus, 2 new products have been obtained on the market with similar nutritional and sensory characteristics to the existing ones but with new flavour nuances.
Authors
M.J. Riballo, P. López, T. Dorado, A. González, R. Rodríguez, I. Domínguez, A. Crespo, P. Guerrero, B. Solo de Zaldívar
Keywords
tomato, probiotic lactic fermented, fresh pulp, concentrated pulp after enzymatic hydrolysis
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