Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt
Dairy Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
,
Dairy Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
,
Hort. Crop Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Egypt
1 Dairy Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
2 Dairy Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
3 Hort. Crop Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Egypt
Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the ob jectives of this study are as follows: extract and purify inulin from chicory roo ts and globe artichoke roots ; evaluate the physicochemical, functional properties and functional groups of the purified inulin; determine the functional properties of chicory roots inulin - maltodextrin and globe artichoke roots inulin - maltodextrin and compare it with that of the commercial inulin ; examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt . The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transform s infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin - maltodextrin or globe artichoke roots inulin - maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.
Flamm, G., Glinsmann, W., Kritchevsky, D., Prosky, L. and Roberfroid. M. (2001) Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence. Critical Reviews in Food Science and Nutrition, 41, 353-362. https://doi.org/10.1080/20014091091841
Meyer, D., Bayarri, S., Tárrega, A. and Costell, E. (2011) Inulin as Texture Modifier in Dairy Products. Food Hydrocolloids, 25, 1881-1890. https://doi.org/10.1016/j.foodhyd.2011.04.012
Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., Shakeel, A., Ansari, A. and Niazi, S. (2016) Inulin: Properties, Health Benefits and Food Applications. Carbohydrate Polymers, 147, 444-454. https://doi.org/10.1016/j.carbpol.2016.04.020
Fazilaha, F.N., Ariff, B.A., Khayat, E.M., Rios-Solis, L. and Halim, M. (2018) Influence of Probiotics, Prebiotics, Synbiotics and Bioactive Phytochemicals on the Formulation of Functional Yogurt. Journal of Functional Foods, 48, 387-399. https://doi.org/10.1016/j.jff.2018.07.039
El-Kholy, W. and Mahrous, H. (2015) Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke. Food and Nutrition Sciences, 6, 1552-1564. https://doi.org/10.4236/fns.2015.616160
Bisar, G.H., ElSaadany, K., Khattab, A. and ElKholy, W.M. (2015) Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product. British Microbiology Research Journal, 8, 585-603. https://doi.org/10.9734/BMRJ/2015/16950
El-Kholy, W.M., Aamer, R.A. and Abdel Nabey, A.A. (2020) Utilization of Inulin Extracted from Chicory (Cichorium intybus L.) Roots to Improve the Properties of Low-Fat Synbiotic Yoghurt. Annals of Agricultural Sciences, 65, 59-67. https://doi.org/10.1016/j.aoas.2020.02.002
Franck, A. (2002) Technological Functionality of Inulin and Oligofructose. British Journal of Nutrition, 87, 287-291. https://doi.org/10.1079/BJNBJN/2002550
AOAC International and Latimer, G.W. (2016) Official Methods of Analysis. 20th Edition, AOAC International, Rockville.
Maclean, W. Harnly, J. and Chen, J. (2003) Food Energy-Methods of Analysis and Conversion Factors. Proceedings of Food and Agriculture Organization of the United Nations Technical Workshop Report-FAO Food and Nutrition Paper 77, 93.
Moure, A., Sineiro, J. and Domínguez, H. (2001) Extraction and Functionality of Membrane-Concentrated Protein from Defatted Rosa Rubiginosa Seeds. Food Chemistry, 74, 327-339. https://doi.org/10.1016/S0308-8146(01)00185-6
Yang, J.S. Mu, T.H. and Ma, M.M. (2018) Extraction, Structure, and Emulsifying Properties of Pectin from Potato Pulp. Food Chemistry, 244, 197-205. https://doi.org/10.1016/j.foodchem.2017.10.059
Robertson, J.A., de Monredon, F.D., Dysseler, P., Guillon, F., Amado, R. and Thibault, J.F. (2000) Hydration Properties of Dietary Fibre and Resistant Starch: A European Collaborative Study. LWT—Food Science and Technology, 33, 72-79. https://doi.org/10.1006/fstl.1999.0595
Cerqueira, M.A., Souza, B.W.S., Simoes, J., Teixeira, J.A., Domingues, M.R.M., Coimbra, M.A. and Vicente, A.A. (2011) Structural and Thermal Characterization of Galactomannans from Non-Conventional Sources. Carbohydrate Polymers, 83, 179-185. https://doi.org/10.1016/j.carbpol.2010.07.036
Tamime, A.Y. and Robenson, R.K. (2007) Tamime and Robinson’s Yoghurt. Science and Technology. 3rd Edition, A Volume in Woodhead Publishing Series in Food Science, Technology and Nutrition Book, Woodhead Publishing, Sawston. https://doi.org/10.1201/NOE1420044539
Keogh, M.K. and Kennedy, B.T.O (1998) Rheology of Stirred Yogurt as Affected by Added Milk Fat Protein and Hydrocolloids. Journal of Food Science, 63, 108-112. https://doi.org/10.1111/j.1365-2621.1998.tb15687.x
Munir, H., Shahid, M., Anjum, F. and Mudgil, D. (2016) Structural, Thermal, and Rheological Characterization of Modified Dalbergia sissoo Gum—A Medicinal Gum. International Journal of Biological Macromolecules, 84, 236-245. https://doi.org/10.1016/j.ijbiomac.2015.12.001
Dave, R.I. and Shah, N.P. (2010) Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt. Journal of Dairy Science, 81, 2804-2816. https://doi.org/10.3168/jds.S0022-0302(98)75839-4
ISO 6611 (IDF 94:2004) Milk and Milk Products—Enumeration of Colony-Forming Units of Yeasts and/or Moulds—Colony-Count Technique at 25 °C. ICS: 07.100.30, (2), Food Microbiology, p. 8. ISO 6611:2004.
Marth, E.H. (1978) Standard Methods for the Examination of Dairy Products. American Public Health Association, Washington DC.
Ranadheera, C.S., Evans, C.A., Adams, M.C. and Baines S.K. (2012) Probiotic Viability and Physico-Chemical and Sensory Properties of Plain and Stirred Fruit Yogurts Made from Goat’s Milk. Food Chemistry, 135, 1411-1418. https://doi.org/10.1016/j.foodchem.2012.06.025
ISO 22935-3/IDF 099-3: Milk and Milk Products Sensory Analysis—Part 3: Guidance on a Method for Evaluation of Compliance with Product Specifications for Sensory Properties by Scoring, International Organization for Standardization (ISO), Geneva, Switzerland (2009).
Terkmane, N., Krea, M. and Moulai-Mostefa, N. (2016) Optimisation of Inulin Extraction from Globe Artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hegi.) by Electromagnetic Induction Heating Process. International Journal of Food Science and Technology, 51, 1-12. https://doi.org/10.1111/ijfs.13167
Glibowski, P. (2010) Effect of Thermal and Mechanical Factors on Rheological Properties of High-Performance Inulin Gels and Spreads. Journal of Food Engineering, 99, 106-113. https://doi.org/10.1016/j.jfoodeng.2010.02.007
Tosh, S.M. and Yada, S. (2010) Dietary Fibres in Pulse Seeds and Fractions. Food Research International, 43, 450-460. https://doi.org/10.1016/j.foodres.2009.09.005
Ferrao, L.L., Silva, E.B. and Silva, H.L.A. (2016) Strategies to Develop Healthier Processed Cheeses: Reduction of Sodium and Fat Contents and Use of Prebiotics. Food Research International, 86, 93-102. https://doi.org/10.1016/j.foodres.2016.04.034
De Souza Oliveira, R.P., Perego, P., Converti, A. and De Oliveira, M.N. (2009) The Effect of Inulin as a Prebiotic on the Production of Probiotic fibre-Enriched Fermented Milk. International Journal of Dairy Technology, 62, 195-203. https://doi.org/10.1111/j.1471-0307.2009.00471.x
Fernandez-Gracia, E., McGregor, J.U. and Traylor, S. (1998) The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt. Journal of Dairy Science, 81, 655-663. https://doi.org/10.3168/jds.S0022-0302(98)75620-6
Cruz, A.G., Cavalcanti, R.N. and Guerreiro, L.M.R. (2013) Developing a Prebiotic Yogurt: Rheological, Physico-Chemical, and Microbiological Aspects and Adequacy of Survival Analysis Methodology. Journal of Food Engineering, 114, 323-330. https://doi.org/10.1016/j.jfoodeng.2012.08.018
Ertekin, B. and Guzel-Seydim, Z. (2010) Effect of Fat Replacers on Kefir Quality. Journal of the Science of Food and Agriculture, 90, 543-548. https://doi.org/10.1002/jsfa.3855
Sodini, I., Lucas, A., Oliveira, M., Remeuf, F. and Corrieu, G. (2002) Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing. Journal of Dairy Science, 85, 2479-2488. https://doi.org/10.3168/jds.S0022-0302(02)74330-0
Srisuvor, N., Chinprahast, N., Prakitchaiwattana, C. and Subhimaros, S. (2013) Effects of Inulin and Polydextrose on Physicochemical and Sensory Properties of Low-Fat Set Yoghurt with Probiotic-Cultured Banana Puree. LWT—Food Science and Technology, 51, 30-36. https://doi.org/10.1016/j.lwt.2012.10.018
Nguyen, H., Lydia Ong, T. and Gras, S. (2015) Homogenisation Improves the Microstructure, Syneresis and Rheological Properties of Buffalo Yoghurt. International Dairy Journal, 46, 78-87. https://doi.org/10.1016/j.idairyj.2014.08.003
Kip, P., Meyer, D. and Jellema, R.H. (2006) Inulin Improve Sensory and Textural Properties of Low-Fat Yogurts. International Dairy Journal, 16, 1098-1103. https://doi.org/10.1016/j.idairyj.2005.10.011
Crispin-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J. and Vernon-Carter, J.E. (2015) Effect of Inulin and Agave Fructans Addition on the Rheological, Microstructural, and Sensory Properties of Reduced Fat Stirred Yogurt. LWT—Food Science and Technology, 62, 438-444. https://doi.org/10.1016/j.lwt.2014.06.042
Ozer, D., Akin, M.S. and Ozer, B. (2005) Effect of Inulin and Lactulose on Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in Acidophilus-Bifidus Yoghurt. Food Science and Technology International, 11, 19-24. https://doi.org/10.1177/1082013205051275
Aryana, K.J. and Mcgrew, P. (2007) Quality Attributes of Yogurt with Lactobacillus casei and Various Prebiotics. LWT—Food Science and Technology, 40, 1808-1814. https://doi.org/10.1016/j.lwt.2007.01.008