Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak)
Article Sidebar
Main Article Content
Abstract
Salad dressing containing bacterial cellulose was developed to provide an overview for the preparation of simple functional foods. Sweet fermented broken black glutinous rice (Khao-Mak) was used as a substrate to produce bacterial cellulose (BC) by Acetobacter xylinum. Proximate composition analysis indicated that bacterial cellulose from the Khao-Mak solution (BCK) contained 8.05 (g/100 g) moisture, 7.46 (g/100 g) proteins, 0.63 (g/100 g) total fats, 0.94 (g/100g) ash, 82.92 (g/100g) total carbohydrates, and 367 (kcal/100 g) energetical values. Yogurt (Y) made with YC-380 culture contains two types of bacterial cellulose like bacterial cellulose from coconut water (BCC) and BCK were used to produce salad dressings. The results showed that salad dressing made from yogurt with BCK (S-YBCK) yielded the highest texture profile analysis (TPA) parameters. These parameters were higher than salad dressings made from yogurt with BCC (S-YBCC) and salad dressings without yogurt (S-control). Sensory evaluation of salad dressing revealed that S-YBCK (7.68±0.92) and S-control (7.45±0.99) contributed to the highest overall acceptability score (p≤0.05) over the S-YBCC (6.93±0.73). Viability of lactic acid bacteria in S-YBCK was detected at the value of 8.94 ± 0.01 log Colony Forming Unit (CFU)/g. Moreover, after storage at 4°C for 7 days, a 0.22-log decrease of lactic acid bacteria cells was observed in S-YBCK, still higher than S-YBCC and S-control which were higher than the minimum therapeutic dose (6.00 log CFU/g). The resulting products have promising properties with respect to lactic acid bacteria survive potential in an unconventional way.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Xu E, Wu Z, Chen J, Tian J, Cheng H, Li D, et al. Calcium-lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. Food Sci Technol. 2020;118:108803.
Yamuangmorn S, Dell B, Prom-u-thai C. Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice. Rice Sci. 2018;25(5):270-278.
Phonsakhan W, Kong-Ngern K. A comparative proteomic study of white and black glutinous rice leaves. Electron J Biotechnol. 2015;18:29-34.
Mongkontanawat N, Lertnimitmongkol W. Product development of sweet fermented rice (Khao-Mak) from germinated native black glutinous rice. Int J Agric Technol. 2015;11(2):501-515.
Surojanametakul V. Panthavee W, Satmalee P, Phomkaivon N, Yoshihashi T. Effect of traditional dried starter culture on morphological, chemical and physicochemical properties of sweet fermented glutinous rice products. J Agric Sci. 2019;11(6):43-51.
Moukamnerd C, Ounmuang K, Konboa N, Insomphun C. Bacterial cellulose production by Komagataeibacter nataicola TISTR 2661 by agro-waste as a carbon source. Chiang Mai J Sci. 2020;47(1):16-27.
Lappa IK, Kachrimanidou V, Alexandri M, Papadaki A, Kopsahelis N. Novel probiotic bacterial cellulose biocatalyst for the development of functional dairy beverage. Foods. 2022;11:2586.
Samappito J, Niroram K, Chaingram C. Manufacture and properties of purple waxy corn yogurt and its application in probiotic salad dressing production. Food Appl Biosci J. 2021;9(1):11-27.
Yerlikaya, O. Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks. Food Sci Technol. (Campinas). 2014;34(2):221-229.
Novik G, Savich V. Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine. Microbes Infect. 2019;22(1):8-18.
Güler-Akın MB, Goncu B, Serdar Akın M. Some properties of bio-yogurt enriched with cellulose fiber. Adv Microbiol. 2018;8:54-64.
Pourjavid H, Ataei M, Pourahmad R, Anvar AA, Behmadi H. Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics. Food Sci Technol. (Campinas). 2022;42:e40322.
Naknaen P, Chinnapitiwong N, Kruayoo P. Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient. Braz J Food Technol. 2018;21:e2017129.
Mantzouridou F, Karousioti A, Kiosseoglou V. Formulation optimization of a potentially prebiotic low−in−oil oat−based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics. LWT-Food Sci Technol. 2013;53:560-568.
Sumonsiri N, Panjun B, Naksuk S, Boonmawat S, Mukprasirt A, Phasuthan P. Effect of oatmeal as a fat replacer on physical properties and sensory acceptance of creamy salad dressing. E3S Web Conf. 2020;141:02006.
Surya E, Fitriani, Ridhwan M, Armi, Jailani, Rasool A, et al. The utilization of peanut sprout extract as a green nitrogen source for the physicochemical and organoleptic properties of Nata de coco. Biocatal Agric Biotechnol. 2020;29:101781.
Wu T, Deng C, Luo S, Liu C, Hu X. Effect of rice bran on properties of yogurt: comparison between addition of bran before fermentation and after fermentation. Food Hydrocoll. 2023;135:108122.
Association of Official Agricultural Chemists (AOAC). Official methods of analytical of AOAC international. Arlington: AOAC International; 2000.
Mitra P, Nepal K, Tavade P. Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts. Appl Food Biotechnol. 2022;2(2):100195.
Supakot P, Samappito J, Rongdon P, Yodprom S. Effect of fat substitution with pre-gelatinized riceberry rice flour on physicochemical properties, sensory acceptance and shelf life of salad dressing. Eng Access. 2022;8(2):249-256.
Srisuk S. Job’s tears drinking yoghurt development. YRU J Sci Technol. 2016;1(2):53-64. (In Thai)
Munoz−Robredo P, Robledo P, Manriquez D, Molina R, Defilippi BG. Characterization of sugars and organic acids in commercial varieties of table grapes. Chilean J Agric Res. 2011;71(3):452-458.
Sandra A, Kurnia YF, Sukma A, Purwati E. The chemical characteristics of yoghurt (Lactobacillus fermentum MGA40-6 and Streptococcus thermophiles) with additional puree from Senduduk fruit (Melastoma malabathricum, L.). IOP Conf Ser: Earth Environ Sci. 2019;287:012024.
Choi YJ, Jin HY, Yang HS, Lee SC, Huh CK. Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract. J Anim Sci Technol. 2016;58:1-7.
Surono IS, Hosono A. Fermented milks: types and standards of Identity. In: Fuquay JW, Fox PF, McSweeney PLH, editors. Encyclopedia of dairy sciences. San Diego: Academic Press; 2011. p. 470-476
Jagannath A, Raju PS, Bawa AS. Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria. LWT-Food Sci Technol. 2010;43(8):1197-1203.
Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, et al. Employment of L. paracasei K5 as a novel potentially probiotic freeze-dried starter for feta-Type cheese production. Microorganisms. 2019;7(1):1-17.
Phromthep K, Leenanon B. Survivability of immobilized Lactobacillus plantarum cells within bacterial cellulose in mamao juice. Int Food Res J. 2017;24(3):939-949.
Fijałkowski K, Peitler D, Rakoczy R, Zywicka A. Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution. LWT-Food Sci Technol. 2016;68:322-328.
Saarela M, Virkajärvi I, Nohynek L, Vaari A, Mättö J. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. Int J Food Microbiol. 2006;112(2):171-178.