Impact of coffee silverskin on in-vitro viability of kefir culture during storage

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

Prospects of fermented milk products in children with primary hypolactasia of the adult type

Lactose (β-galactosyl-1,4 glucose) is milk sugar, the main disaccharide of human and other mammalian breast milk. Lactase is intestinal disaccharidase that catalyzes the lactose hydrolysis. The lactase gene LCT controls biological function of the enzyme. The age-related genetically determined feature of disaccharide expression, epigenetic factors, and natural selection with persistent tolerance to milk sugar throughout lifetime has divided the human population according to the LCT gene into two phenotypes: lactase persistent and lactase non-persistent. There is conflicting evidence that the latter phenotype is associated with low calcium absorption and the development of osteoporosis. The regular use of fermented probiotic dairy products by individuals with the lactase non-persistence phenotype ensures the accumulation of peak bone mineralization and prevents osteoporosis.

PENINGKATAN PEMBERDAYAAN KELOMPOK WANITA TANI DUSUN WONOREJO KOTA BATU MELALUI PELATIHAN PEMBUATAN PRODUK SUSU PROBIOTIK-SARI BUAH SEBAGAI MINUMAN KESEHATAN

Wonorejo village in Batu city is known as a vegetable and fruit producing area. Another popular product of Batu mostly is fresh dairy milk and only a small amount of processed products while the cow milk collected in KUD Batu has reached 16-17 tons per day. The problem was that the target community had no experiences in processing cow milk using probiotic microbes. The purpose was transfering of science and technology about the production of probiotic milk combined with fruit juice. This program was specifically directed to increase the empowerment of Kelompok Wanita Tani "Wonoasri" in Wonorejo, in developing of fruity- probiotic dairy products to increase the diversification of products with higher economic value. The method included workshop and technical assistance, which were carried out in a serie of steps: 1) exploring the knowledge of target by surveys and pre test, 2) lecturing and discussion, 3) demonstrating how to prepare and characterize the probiotic milk products, 4) training the preparation of product, 5) product characterization and packaging assistance, 6) evaluation. The results of this program were the target community gained increase in knowledge and experience, and they could produce fruity probiotic milk. In addition, we expected that they would increase their understanding and enthusiasm to appreciate the potency of their territory in order to improve the nation's competitiveness. abstrakDesa Wonorejo di kota Batu dikenal sebagai daerah penghasil sayur dan buah. Produk populer lain dari Batu adalah susu segar dan sejumlah kecil produk olahan. Susu sapi dikumpulkan di KUD Batu. Masalahnya adalah bahwa komunitas target tidak memiliki pengalaman dalam memproses susu sapi menggunakan mikroba probiotik. Tujuannya adalah mentransfer ilmu pengetahuan dan teknologi tentang produksi susu probiotik yang dikombinasikan dengan jus buah. Program ini diarahkan untuk pemberdayaan Kelompok Tani Wanita "Wonoasri" di Wonorejo, dalam mengembangkan produk susu buah-probiotik untuk diversifikasi produk dengan nilai ekonomi lebih tinggi. Metode tersebut termasuk lokakarya dan bantuan teknis, dalam serangkaian langkah: 1) mengeksplorasi pengetahuan target dengan survei dan pra-tes, 2) ceramah dan diskusi, 3) menunjukkan bagaimana mempersiapkan dan mengkarakterisasi produk susu probiotik, 4) pelatihan persiapan produk, 5) karakterisasi produk dan bantuan pengemasan, 6) evaluasi. Hasil program ini adalah komunitas sasaran memperoleh peningkatan dalam pengetahuan dan pengalaman, dan mereka dapat menghasilkan susu probiotik buah. Selain itu, kami berharap bahwa mereka akan meningkatkan pemahaman dan antusiasme mereka untuk menghargai potensi wilayah mereka untuk meningkatkan daya saing bangsa.

NEW DIRECTIONS IN BIOTECHNOLOGY OF DAIRY RAW MATERIALS PROCESSING USING YEAST

The possibility of using yeast to obtain functional additives and products from dairy raw materials is shown. The main attention is paid to biotechnologies of prebiotics galactooligosaccharides and lactulose, as well as new types of probiotic dairy products.

TECHNOLOGICAL POTENTIAL OF PRODUCTS OF DEEP PROCESSING OF JERUSALEM ARTICHOKE

Исследован качественный и количественный состав вторичных сырьевых ресурсов (ВСР) выжимок, полученных при отжиме сока из клубней топинамбура сорта Интерес с предварительной ферментацией мезги препаратом Pectinex Ultra SPL и без нее. Установлено, что ферментативная обработка позволила увеличить выход сока и, соответственно, сократить количество ВСР с 34,6 до 15,7, повысить в них содержание сухих веществ на 7,4. В исследованных образцах ВСР полисахариды клеточных стенок, относящиеся к группе пищевых волокон, составляли более 68 сухих веществ, поэтому полученные выжимки могут быть использованы в качестве функциональных ингредиентов для производства продуктов здорового питания. Для оценки технологического потенциала ВСР их вносили в молочную основу в количестве 20. Полученную смесь пастеризовали в течение 10 мин при температуре (85 2)С, охлаждали и сквашивали при температуре 37С пробиотическими заквасками БифилактПро и БифилактПлюс в течение 12 ч. Контролем служило молоко без добавок. В процессе сквашивания контролировали титруемую кислотность. Установлено, что в образцах молочнорастительной смеси конечная кислотность (75Т) была достигнута в течение 5 7 ч, в контрольном в течение 9 10 ч. Наибольший эффект отмечен при использовании закваски БифилактПро . По окончании процесса сквашивания закваской БифилактПро в образцах молочнорастительной смеси количество бифидобактерий было на 2 3 порядка выше, чем в образце молока без растительных добавок, а после 8 сут хранения при температуре (4 2)С составило в среднем 4 Ч 1010 КОЕ/г, что дает основание рекомендовать ВСР, полученные после переработки клубней топинамбура на сок, в качестве функциональнотехнологических ингредиентов при производстве пробиотических молочных продуктов. Qualitative and quantitative composition of secondary raw materials pomace obtained by squeezing juice from tubers of Jerusalem artichoke varieties Interes with prefermentation of pulp preparation Pectinex Ultra SPL and without it, was investigated. It was found that the enzymatic treatment allowed to increase the yield of juice, respectively, to reduce the amount of secondary raw materials from 34,6 to 15,7 and to increase the content of dry substances in them by 7,4. In samples of secondary raw materials, cell wall polysaccharides belonging to the group of dietary fibers make up more than 68 of dry substances, so the obtained pomace can be used as functional ingredients for the production of healthy food products. To assess the technological potential of pomace were made in the milk base in the amount of 20. The resulting mixture was pasteurized for 10 minutes at a temperature of (85 2)C, cooled and fermented at a temperature of 37C with probiotic ferments BifilactPro and BifilactPlus for 12 hours. Milk without additives served as a control. In the process of fermentation, titrated acidity was controlled. It was found that the final acidity (75T) in the samples of milkvegetable mixture was achieved within 5 7 hours, in the controlwithin 9 10 hours. Greatest effect was noted when using BifilactPro ferment. At the end of fermentation with BifilactPro ferment in the samples of milkvegetable mixture, the number of bifidobacteria was 2 3 orders of magnitude higher than in the sample of milk without vegetable additives, and after 8 days of storage at a temperature (4 2)C averaged 4 Ч 1010 CFU/g, which gives grounds to recommend secondary raw materials obtained after processing Jerusalem artichoke tubers for juice as functional and technological ingredients in the production of probiotic dairy products.

Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.