Effect of kefir biomass on nutritional microbiological and sensory properties of mango-based popsicles

Mamede M. E. O., . and Miguel M. G. C. P., . and Schwan R. F., . and Silva M. R., . and Bezerra P. Q. M., . and Barreto I. T., . and Magalhães-Guedes K. T., . and Tavares P. P. L. G., . and Nunes I. L., . Effect of kefir biomass on nutritional microbiological and sensory properties of mango-based popsicles. pp. 536-545. ISSN 2231-7546

The purpose of the present work was to evaluate the effect of kefir biomass (grains) on the nutritional microbiological and sensory characteristics of mango-based popsicles. Mango pulp (1 000 mL) 5 of brown sugar and 20 of kefir grains (triplicate) were mixed and fermented for 24 h at 28C to create fermented kefir mango-based popsicle (FKMP); while only 1 000 mL of mango pulp was used for control popsicle (CP). Thereafter the nutritional microbial and sensory analyses were performed in mango pulp CP and FKMP popsicles. Smiths salience index (SSI) results showed that the flavour attribute was highlighted in kefir mango-based popsicles with mean scores ranging (p 0.05) from 7.7 to 8.4 on a 9-point hedonic scale indicating the participants liking for the popsicles from moderate to extreme. Supplementation with kefir grains has increased the nutritional characteristics mainly the protein content (0.38 g/100 g (CP) to 7.27 g/100 g (FKMP)). The PCR-DGGE analyses showed that bacteria such as Lactobacillus Lactococcus Leuconostoc and Acetobacter and yeasts such as Saccharomyces Kluyveromyces Lachancea and Kazachstania were the microorganisms present. The present work is the first to report about kefir mango-based popsicle production which allows for the consumption (by ingestion) of kefir biomass (grains) after the fermentation process. These results open new perspectives for the innovative application of kefir biomass in developing popsicles containing high protein content and kefir probiotic microorganisms.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%2...

Abstract

The purpose of the present work was to evaluate the effect of kefir biomass (grains) on the nutritional microbiological and sensory characteristics of mango-based popsicles. Mango pulp (1 000 mL) 5 of brown sugar and 20 of kefir grains (triplicate) were mixed and fermented for 24 h at 28C to create fermented kefir mango-based popsicle (FKMP); while only 1 000 mL of mango pulp was used for control popsicle (CP). Thereafter the nutritional microbial and sensory analyses were performed in mango pulp CP and FKMP popsicles. Smiths salience index (SSI) results showed that the flavour attribute was highlighted in kefir mango-based popsicles with mean scores ranging (p 0.05) from 7.7 to 8.4 on a 9-point hedonic scale indicating the participants liking for the popsicles from moderate to extreme. Supplementation with kefir grains has increased the nutritional characteristics mainly the protein content (0.38 g/100 g (CP) to 7.27 g/100 g (FKMP)). The PCR-DGGE analyses showed that bacteria such as Lactobacillus Lactococcus Leuconostoc and Acetobacter and yeasts such as Saccharomyces Kluyveromyces Lachancea and Kazachstania were the microorganisms present. The present work is the first to report about kefir mango-based popsicle production which allows for the consumption (by ingestion) of kefir biomass (grains) after the fermentation process. These results open new perspectives for the innovative application of kefir biomass in developing popsicles containing high protein content and kefir probiotic microorganisms.

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Item Type:	Article
AGROVOC Term:	Mangoes
AGROVOC Term:	Mangifera indica
AGROVOC Term:	Icecream
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Nutritional assessment of foods
AGROVOC Term:	Kefir
AGROVOC Term:	Probiotics
AGROVOC Term:	Food supplementation
AGROVOC Term:	Flavour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9153

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