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Article

Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate

Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
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Foods 2019, 8(6), 214; https://doi.org/10.3390/foods8060214
Received: 4 May 2019 / Revised: 4 June 2019 / Accepted: 10 June 2019 / Published: 17 June 2019
(This article belongs to the Special Issue Probiotics and Functional Foods)
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206. View Full-Text
Keywords: breadfruit; probiotic foods; lactic acid bacteria; non-dairy functional beverage breadfruit; probiotic foods; lactic acid bacteria; non-dairy functional beverage
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MDPI and ACS Style

Gao, Y.; Hamid, N.; Gutierrez-Maddox, N.; Kantono, K.; Kitundu, E. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods 2019, 8, 214. https://doi.org/10.3390/foods8060214

AMA Style

Gao Y, Hamid N, Gutierrez-Maddox N, Kantono K, Kitundu E. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods. 2019; 8(6):214. https://doi.org/10.3390/foods8060214

Chicago/Turabian Style

Gao, Yifeng, Nazimah Hamid, Noemi Gutierrez-Maddox, Kevin Kantono, and Eileen Kitundu. 2019. "Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate" Foods 8, no. 6: 214. https://doi.org/10.3390/foods8060214

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