Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages
This study aimed to evaluate the effect of prebiotics (Jerusalem artichoke syrup and commercial inulin) on the characteristics of Prunus dulcis var “Non Pareil” almond beverages, inoculated with probiotics (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus)...
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| Language: | English |
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Facultad de Ciencias Exactas, Químicas y Naturales
2024
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| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/772 |
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ojs-article-7722024-07-10T12:41:57Z Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages Efecto del extracto de topinambur (Helianthus tuberosus L.) en las propiedades de las bebidas vegetales fermentadas Montenegro, María Margarita Grzona, Liliana Myriam Carrizo Flores, Roberto Prebiotic Jerusalem artichoke Lactic bacteria Inulin Fermented beverages Prebiótico Topinambur Bacterias lácticas Inulina Bebidas fermentadas This study aimed to evaluate the effect of prebiotics (Jerusalem artichoke syrup and commercial inulin) on the characteristics of Prunus dulcis var “Non Pareil” almond beverages, inoculated with probiotics (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). The inulin content obtained in the Jerusalem artichoke syrup was 2.25 grams of inulin per 100 grams of total fructans, in the sample at 7°Bx. The fermented products were evaluated for physicochemical, microbiological and sensory properties during cold storage (4°C) for 28 days. The fermented beverages with the addition of Jerusalem artichoke syrup showed higher acidity (lower pH value and higher lactic acid content), and higher density than the product made with commercial inulin. The addition of Jerusalem artichoke syrup affected the textural parameters. The products showed less hardness, stickiness, gumminess and higher values of cohesiveness and elasticity than those made with commercial inulin. The sample with the highest sensory preference was the one prepared with commercial inulin and a filtered vegetable beverage. The concentration of lactic bacteria remained higher in the samples with Jerusalem artichoke syrup with the same proportion of inulin than the samples with commercial prebiotic, during 21 days of storage under refrigeration. Este estudio tuvo como objetivo evaluar efectos de prebióticos (jarabe de topinambur e inulina comercial) sobre las características de bebidas de almendras Prunus dulcis var “Non Pareil”, inoculadas con probióticos (Streptococcus salivarius subsp. thermophilus y Lactobacillus delbrueckii subsp. bulgaricus). El contenido de inulina obtenido en jarabe de topinambur fue de 2,25 gramos de inulina por 100 gramos de fructanos totales, en la muestra a 7°Bx. Se evaluaron las propiedades fisicoquímicas, microbiológicas y sensoriales de los productos fermentados durante el almacenamiento en frío (4°C) por un período de 28 días. Las bebidas adicionadas con jarabe de topinambur mostraron mayor acidez (valores menores de pH y contenidos mayores de ácido láctico) y mayores densidades que el producto elaborado con inulina comercial. La adición de jarabe de topinambur afectó los parámetros de textura, los productos mostraron menor dureza, adhesividad, gomosidad y mayores valores de cohesión y elasticidad que los elaborados con inulina comercial. La muestra con mayor preferencia sensorial fue la preparada con inulina comercial y bebida vegetal filtrada. La concentración de bacterias lácticas se mantuvo mayor en las muestras con jarabe de topinambur con la misma proporción de inulina que las muestras con prebiótico comercial, después de 21 días de almacenamiento en refrigeración. Facultad de Ciencias Exactas, Químicas y Naturales 2024-07-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/772 10.36995/j.recyt.2024.41.004 Argentine Journal of Science and Technology; Vol. 41 No. 1 (2024); 27-34 Revista de Ciencia y Tecnología; Vol. 41 Núm. 1 (2024); 27-34 1851-7587 0329-8922 eng https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/772/855 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/772/856 Derechos de autor 2024 María Margarita Montenegro, Liliana Myriam Grzona, Roberto Carrizo Flores https://creativecommons.org/licenses/by-nc/2.5/ar/ |
| institution |
Facultad de Ciencias Exactas Quimicas y Naturales |
| collection |
Revista de Ciencia y Tecnologia RECyT |
| language |
English |
| topic |
Prebiotic Jerusalem artichoke Lactic bacteria Inulin Fermented beverages Prebiótico Topinambur Bacterias lácticas Inulina Bebidas fermentadas |
| spellingShingle |
Prebiotic Jerusalem artichoke Lactic bacteria Inulin Fermented beverages Prebiótico Topinambur Bacterias lácticas Inulina Bebidas fermentadas Montenegro, María Margarita Grzona, Liliana Myriam Carrizo Flores, Roberto Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| topic_facet |
Prebiotic Jerusalem artichoke Lactic bacteria Inulin Fermented beverages Prebiótico Topinambur Bacterias lácticas Inulina Bebidas fermentadas |
| format |
Online |
| author |
Montenegro, María Margarita Grzona, Liliana Myriam Carrizo Flores, Roberto |
| author_facet |
Montenegro, María Margarita Grzona, Liliana Myriam Carrizo Flores, Roberto |
| author_sort |
Montenegro, María Margarita |
| title |
Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| title_short |
Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| title_full |
Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| title_fullStr |
Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| title_full_unstemmed |
Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages |
| title_sort |
effect of jerusalem artichoke syrup (helianthus tuberosus l.) on the properties of fermented vegetable beverages |
| title_alt |
Efecto del extracto de topinambur (Helianthus tuberosus L.) en las propiedades de las bebidas vegetales fermentadas |
| description |
This study aimed to evaluate the effect of prebiotics (Jerusalem artichoke syrup and commercial inulin) on the characteristics of Prunus dulcis var “Non Pareil” almond beverages, inoculated with probiotics (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). The inulin content obtained in the Jerusalem artichoke syrup was 2.25 grams of inulin per 100 grams of total fructans, in the sample at 7°Bx. The fermented products were evaluated for physicochemical, microbiological and sensory properties during cold storage (4°C) for 28 days. The fermented beverages with the addition of Jerusalem artichoke syrup showed higher acidity (lower pH value and higher lactic acid content), and higher density than the product made with commercial inulin. The addition of Jerusalem artichoke syrup affected the textural parameters. The products showed less hardness, stickiness, gumminess and higher values of cohesiveness and elasticity than those made with commercial inulin. The sample with the highest sensory preference was the one prepared with commercial inulin and a filtered vegetable beverage. The concentration of lactic bacteria remained higher in the samples with Jerusalem artichoke syrup with the same proportion of inulin than the samples with commercial prebiotic, during 21 days of storage under refrigeration. |
| publisher |
Facultad de Ciencias Exactas, Químicas y Naturales |
| publishDate |
2024 |
| url |
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/772 |
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