PRODUCT DEVELOPMENT OF YOGURT SUPPLEMENTED WITH BANANA FLOUR FROM LARGE SCALE OF CAVENDISH BANANA FIELD IN SINGBURI PROVINCE
Article Sidebar
Main Article Content
Abstract
This research aimed to develop yogurt supplemented with banana flour from large scale Cavendish banana field in Singburi Province, and to examine the effect of green banana flour supplementation in yogurt products on physicochemical, sensory acceptability and probiotic survival after fermentation at 45 ˚C for 5 hours. It was found that yogurt supplemented with 2.5% (w/v) of green banana flour increased viscosity values from 712.35 to 2,122.57 cP, decreased % syneresis from 15.92% to 5.37%, and increased lactic acid content from 1.00% to 1.35%, as comparing with the control sample (p<0.05). The yogurt supplemented with green banana flour enhanced probiotic survival, showing higher amounts of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium spp. than those of the control (p<0.05). According to the sensorial results, panelists accepted yogurt supplemented with green banana flour in terms of overall characteristics of taste and liking appearances between the control sample and the yogurt supplemented with green banana flour was at 2.5%. However, it was not statistically different between the yogurt supplemented with green banana flour and the control (p>0.05), while the textural liking score of the yogurt supplemented with green banana flour was higher than the control (p<0.05). Therefore, the yogurt supplemented with green banana flour could be further utilization of Cavendish green banana of large scale of Cavendish banana field in Singburi Province, and it could be extended to other relating groups.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
กระทรวงสาธารณสุข. (2556). ประกาศกระทรวงสาธารณสุข ฉบับ 353 พ.ศ. 2556 เรื่อง นมเปรี้ยว. กระทรวงสาธารณสุข.
เก นันทะเสน และวราภรณ์ นันทะเสน. (2563). ความเต็มใจจ่ายต่อกล้วยหอมเขียวคาเวนดิชอินทรีย์ในบรรจุภัณฑ์ฉลากอัจฉริยะของผู้บริโภคชาวไทยในจังหวัดเชียงใหม่. วารสารมนุษยศาสตร์และสังคมศาสตร์มหาวิทยาลัยธนบุรี, 15(1), 70-79.
วิจิตรา เหลียวตระกูล, วชิรญา เหลียวตระกูล, วรรภา วงศ์แสงธรรม, รัตนา หงษ์บุญเรือง, และสรวิศ สิงห์ท้วม. (2564). ผลของปริมาณแป้งกล้วยหอมเขียวทดแทนแป้งสาลีที่มีต่อคุณลักษณะของขนมปัง. วารสารวิชาการและวิจัย มทร. พระนคร, 15(1), 1-13.
สุชาติ สุขสถิตย์ และผุสดี ตังวัชรินทร์. (2558). องค์ประกอบทางเคมี สมบัติทางกายภาพและสมบัติด้านพรีไบโอติกเบื้องต้นของใยอาหารและรีซิสแทนต์สตาร์ชสกัดจากเปลือกและเนื้อกล้วยไข่ดิบ. วารสารเกษตรพระจอมเกล้า, 33(2), 49-60.
Abdalla, A. K. & Ahmed, Z. F. R. (2019). Physicochemical and sensory properties of yoghurt supplemented with green banana flour. Egyptian Journal of Dairy Science, 47(1), 1-9.
Ashraf, R. & Shah N. P. (2011). Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review. International Journal of Food Microbiology, 149(3), 194-208. https://doi.org/10.1016/j.ijfoodmicro.2011.07.008
Batista, A. L. D., Silva, R., Cappato, L. P., Ferreira, M. V. S., Nascimento, K. O., Schmiele, M., Esmerino, E. A., Balthazar, C. F., Silva, H. L. A., Moraes, J., Pimentel, T. C., Freitas, M. Q., Raices, R. S. L., Silva, M. C., & Cruz, A. G. (2017). Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. Journal of Functional Foods, 38, 242-250. https://doi.org/10.1016/j.jff.2017.09.037
Bierzunska, P., Cais-Sokolinska, D., & Yigit, A. (2019). Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins. Foods, 8, 548. https://doi.org/10.3390/foods8110548
Blanchette, L., Roy, D., Belanger, G., & Gauthier, S. F. (1996). Production of cottage cheese using dressing fermented by Bifidobacteria. Journal of Dairy Science, 79(1), 8-15. https://doi.org/10.3168/jds.S0022-0302(96)76327-0
Chatterjee, M., Manuel, G. A. S., & Hassan, S. S. (2016). Effect of fruit pectin on growth of lactic acid bacteria. Journal of Probiotics and Health, 4(2). 1000147. https://doi.org/10.4172/2329-8901.1000147
Da Costa, E. L., Alencar, N. M. M., Rullo, B. G. Dos S., & Taralo, R. L. (2017). Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt. Food Science and Technology International, 37, 363-368. https://doi.org/10.1590/1678-457x.01016
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010). Resistant starch as functional ingredient : A review. Food Research International, 43(4), 931-942. https://doi.org/10.1016/j.foodres.2010.02.004
Gahruie, H. H., Eskandari, M. H., Mesbahi, G., & Hanifpour, M. A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4(1), 1-8. https://doi.org/10.1016/j.fshw.2015.03.002
Gibson, G. R. & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of nutrition, 125(6), 1401–1412. https://doi.org/10.1093/jn/125.6.1401
Guarner, F. & Schaafsma, G. J. (1998). Probiotics. International Journal of Food Microbiology, 39(3), 237-238. https://doi.org/10.1016/s0168-1605(97)00136-0
Herbel, S. R., Lauzat, B., von Nickisch-Rosenegk, M., Kuhn, M., Murugaiyan, J., Wieler, L. H., & Guenther, S. (2013). Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR. Journal of Applied Microbiology, 115(6), 1402-1410. https://doi.org/10.1111/jam.12341
Horwitz, W. (2000). Official methods of analysis of aoac international. (17th Ed.). AOAC International.
Mahore, J. G. & Shirolkar, S. V. (2018). Investigation of effect of ripening and processing on prebiotic potential of banana. Journal of Young Pharmacists, 10(4), 409-413. https://doi.org/10.5530/jyp.2018.10.90
Manning, T. S. & Gibson, G. R. (2004). Prebiotics. Best practice & research Clinical Gastroenterology, 18, 287-298. http://dx.doi.org/10.1016/j.bpg.2003.10.008
Mastro, N. L., Taipina, M. S., Cohen, V. H., Rodas, M. A. B., & Garbelotti, M. L. (2007). Critical evaluation of the green banana pulp (Musa spp.). Revista Higiene Alimentar, 21(153), 39-45.
Mohammadi, R., Mortazavian, A. M., Khosrokhavar, R., & Da Cruz, A. G. (2011). Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of Microbiology, 61, 411-424. https://doi.org/10.1007/s13213-010-0188-z
Prashanth, P., Singh, J. K., Maloo, S., & Bhaskar, V. (2018). Enrichment of probiotic ice-cream with prebiotic green banana flour (resistant starch). International Journal of Food Science and Nutrition, 3(6), 190-193.
Precup, G., Pocol, C. B., Teleky, B.-E., & Vodnar, D. C. (2022). Awareness, knowledge, and interest about prebiotics - A study among Romanian consumers. International Journal of Environmental Research and Public Health, 19(3), 1208. https://doi.org/10.3390/ijerph19031208
Roberfroid, M. B. (2002). Functional food concept and its application to prebiotics. Digest Liver Disease, 341, 105-110. https://doi.org/10.1016/s1590-8658(02)80176-1
Santillán-Urquiza, E., Méndez-Rojas, M. Á., & Vélez-Ruiz, J. F. (2017). Fortification of yoghurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT - Food Science and Technology, 80, 462-469. https://doi.org/10.1016/j.lwt.2017.03.025
Sarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E., & Ng, P. K. W. (2014). Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 143, 33-39. https://doi.org/10.1016/j.foodchem.2013.07.081
Sebayang, F., Bulan, R., & Wahyuni, W. (2019). The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis Hypogaea L) cellulose as stabilizer for cow milk yoghurt. Journal of Chemical Natural Resources, 1(2), 38-51. https://doi.org/10.32734/jcnar.v1i2.1252
Tadesse, S. (2012). Probiotics, prebiotics and synbiotics as functional food ingredients: Production, health benefits and safety. Journal of Biologically Active Products from Nature, 2(3), 124-134. https://doi.org/10.1080/22311866.2012.10719119
Tamime, A. Y., & Robinson, R. K. (1985). Yoghurt science and technology. Pergamon Press.
Tan, G., & Korel, F. (2007). Quality of flavored yogurt containing added coffee and sugar. Journal of Food Quality, 30, 342-356. https://doi.org/10.1111/j.1745-4557.2007.00125.x
Topping, D. L., Fukushima, M., & Bird, A. R. (2003). Resistant starch as a prebiotic and synbiotic: state of the art. The Proceedings of the Nutrition Society, 62(1), 171–176. https://doi.org/10.1079/pns2002224
Tribess, T. B., Hernández-Uribe, J. P., Méndez-Montealvo, M. G. C., Menezes, E. W., Bello-Perez, L. A., & Tadini, C. C. (2009). Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, 42(5), 1022-1025. https://doi.org/10.1016/j.lwt.2008.12.017
Vodnar, D. C., Mitrea, L., Teleky, B. E., Szabo, K., Călinoiu, L. F., Nemeş, S. A., & Martău, G. A. (2020). Coronavirus disease (COVID-19) caused by (SARS-CoV-2) infections: A real challenge for human gut microbiota. Frontiers in Cellular and Infection Microbiology, 10, 575559. https://doi.org/10.3389/fcimb.2020.575559
Vogado, C. O., Leandro, E. D. S., Zandonadi, R. P., De Alencar, E. R., Ginani, V. C., Nakano, E. Y., Habú, S., & Aguiar, P. A. (2018). Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients, 10(4), 427. https://doi.org/10.3390/nu10040427
Yangılar, F. (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology and Biotechnology, 53(3), 315-323. https://doi.org/10.17113/ftb.53.03.15.3851