Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa.
The main aim of the present study was to formulate a convenient plant-based yoghurt (PBY) with essential nutrients and bioactive compounds comparable to that of cow's milk using locally available ingredients in East Africa. Linear programming (LP) was applied for ratios optimization. The fermentatio...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 1; pp. 250 - 267 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Apr2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=157478627&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 157478627 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2022 vid: 10 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 157478627 157478627 157478627 10.12944/CRNFSJ.10.1.20 157478627 ppf: 250 ppct: 17 formats: fmt: @attributes: type: P tig: atl: Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa. aug: au: DUSABE, ANGELIQUE CHACHA, MUSA VIANNEY, JOHN MARY RAYMOND, JOFREY affil: Department of Food and Nutritional Sciences, School of Life Science and Bio-Engineering, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania sug: subj: Food, Formulated Yogurt Organic Chemicals Africa, East Phytochemicals Milk Foods, Fermented Human Microbial Culture and Sensitivity Tests Streptococcus Lactobacillus Food Storage Lactic Acid Fatty Acids, Monounsaturated Fatty Acids, Unsaturated Dietary Reference Intakes Africa, East ab: The main aim of the present study was to formulate a convenient plant-based yoghurt (PBY) with essential nutrients and bioactive compounds comparable to that of cow's milk using locally available ingredients in East Africa. Linear programming (LP) was applied for ratios optimization. The fermentation technique was deployed using commercial yoghurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) to develop a palatable and functional yoghurt. Laboratory analysis was conducted to validate the nutritional and functional values calculated by LP, and their relative difference was also calculated. PBY was analyzed for lactic acid bacteria (LAB) viability and storage stability for the 1st, 7th, and 14th day of refrigeration storage (4°C). Results showed that LP-optimized PBY could be formulated at a low cost of USD 0.9/kg, which is 60% cheaper than Alpro natural PBY. The formulation contained 37.87% and 18.88% of total Monounsaturated Fatty acids (MUFAs) and total Polyunsaturated Fatty acids (PUFAs), respectively. PBY riches in essential nutrients and functional properties enough to meet the Recommended Daily Intake (RDI) for 2-10-year old children. Formulated PBY were microbiologically stable for 14 days of storage and were found within acceptable standards specified by the Food Standard Australia New Zealand (FSANZ) and the East African Standard for yoghurt (EAS33:2006). Plant-based yoghurt rich in nutrient bioavailability and bioactive compounds can be formulated using locally available ingredients and considered as an alternative to yoghurt. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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