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Probiotic kefir‐fermented beverage‐based Colocasia esculenta L.: Development, characterization, and microbiological stability during chilled storage
Author(s) -
Pinto Laise Cedraz,
Oliveira Tainá Pinheiro,
Souza Rayane,
Santos Nathane Brito Ferreira,
Santos Luis Fernandes Pereira,
Santos Andréa,
Santos Teodora Xavier,
Santos Carolaine Teixeira,
Nunes Catarina,
Costa Isis Barbosa,
Oliveira Amanda Catariny,
Santos Marly Silveira,
Benevides Clícia,
Lopes Mariângela Vieira
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15113
Subject(s) - food science , kefir , fermentation , colocasia esculenta , probiotic , chemistry , oxalate , population , shelf life , lactic acid , botany , biology , bacteria , genetics , demography , organic chemistry , sociology
A kefir‐fermented beverage‐based Colocasia esculenta extract was developed with 5% and 10% kefir (FB5 and FB10). Six different processes were applied to obtain standard extract (SE) with reduced oxalate content. Centesimal composition, minerals analysis, colorimetric, and sensory profile were evaluated in FB5 and FB10. FB10 was bottled and stored (28 days) and was evaluated for pH, lactic acid bacteria (LAB), yeasts viable cell, and total phenolics. Treatment of raw yam by soaking in water for 24 hr was effective in oxalates reduction. C. esculenta extract proved to be a good substrate for kefir fermentation. FB5 and FB10 showed an appropriate pH (<4.5), an increased of minerals compared to SE, and had a low energy value. Non‐flavored and strawberry‐flavored beverages had good sensory acceptance (>6.5). FB10 had a LAB and yeast population of 10 7 CFUml −1 and shelf life was 21 days. FB10 is a food with probiotic and market potential. Practical applications Colocasia esculenta (Yam) is characterized by good acceptance, nutritional, and functional value and is used as an alternative to cow's milk. However, raw yam can contain antinutritional factors, especially oxalate. In this study, soaking of raw C. esculenta in water was effective to reduce oxalate content in the C. esculenta aqueous extract and maintained the desired characteristics of color and texture. This extract was used to develop a Kefir‐fermented beverage of C. esculenta . C. esculenta proved to be a good substrate for kefir in a short fermentation time and with effective growth of viable probiotic microorganisms. The beverage developed preserved probiotic potential during chilled storage, showed good sensory acceptance, and is a food with probiotic and market potential.