Back
 FNS  Vol.2 No.5 , July 2011
Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania
Abstract: Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhance the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorporating probiotic food ingredients. The probiotic culture Lactobacillus rhamnosus GR-1 and standard yogurt cultures Lactobacillus delbrueckii bulgaricus and Steptococcus thermophilus were used to manufacture yogurt, then locally available prebiotic food ingredients containing fructooligosaccha- ride/inulin were incorporated. A nine-point facial hedonic scale was used to evaluate five yogurt samples. A mean score between one and three indicated that the sample product was well accepted. Probiotic yogurt containing onions, garlic and sweet potato received a score of 1.6 ± 0.84 (p < 0.01); banana and honey was 2.5 ± 1.72 (p = 0.02); and leafy greens, onions and garlic was 2.6 ± 1.54 (p = 0.04). Samples containing beans, 4.4 ± 1.99 (p > 0.90), and plantains, 5.3 ± 2.56 (p > 0.90) were not well accepted. Sweet, mildly flavored prebiotic ingredients were most successfully incorpo- rated into probiotic yogurt in Mwanza.
Cite this paper: nullS. Irvine and S. Hekmat, "Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 434-439. doi: 10.4236/fns.2011.25061.
References

[1]   J. M. Conly and L. B. Johnston, “Coming Full Circle: From Antibiotics to Probiotics and Prebiotics,” The Canadian Journal of Infectious Disease and Medical Microbiology, Vol. 15, No. 3, 2004, pp. 161-163.

[2]   C. Duggan, J. Gannon and W. A. Walker, “Protective Nutrients and Functional Foods for the Gastrointestinal Tract,” American Journal of Clinical Nutrition, Vol. 75, No. 5, 2002, pp. 789-808.

[3]   P. Mensah, “Fermentation-The Key to Food Safety Assurance in Africa?” Food Control, Vol. 8, No. 5-6, 1997, pp. 271-278. doi:10.1016/S0956-7135(97)00020-0

[4]   O. B. Oyewole, “Lactic Fermented Foods in Africa and their Benefits,” Food Control, Vol. 8, No. 5-6, 1997, pp. 289-297. doi:10.1016/S0956-7135(97)00075-3

[5]   S. Hekmat and L. Koba, “Fermented Dairy Products: Knowledge and Consumption,” Canadian Journal of Dietetic Practice and Research, Vol. 67, No. 4, 2006, pp. 199-201. doi:10.3148/67.4.2006.199

[6]   M. de Vrese and J. Schrezenmeir, “Probiotics, Prebiotics and Synbiotics,” Advances in Biochemical Engineering/Biotechnology, Vol. 111, 2008, pp. 1-66. doi:10.1007/10_2008_097

[7]   Food and Agricultural Organization and the World Health Organization (FAO/WHO), “Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria,” 2009. http://www.who.int/entity/foodsafety/publications/fs_management/en/probiotics.pdf

[8]   S. Guandalini, “Probiotics for Children with Diarrhea: An Update,” Journal of Clinical Gastroenterology, Vol. 42, 2008, pp. S53-S57. doi:10.1097/MCG.0b013e3181674087

[9]   K. Anukam and G. Reid, “Providing Probiotics to Sub-Saharan Africa: Ethical Principles to Consider,” Journal of Complementary and Integrative Medicine, Vol. 2, No. 1, 2005, Article 10. doi:10.2202/1553-3840.1015

[10]   G. Reid, S. Anand, M. O. Bingham, G. Mbugua, T. Wadstrom, R. Fuller, K. Anukam and M. Katsivo, “Probiotics for the Developing World,” Journal of Clinical Gastroenterology, Vol. 39, No. 6, 2005, pp. 485-488. doi:10.1097/01.mcg.0000165648.32371.38

[11]   M. Roberfroid, “Prebiotics: The Concept Revisited,” The Journal of Nutrition, Vol. 137, 2007, pp. S830-S837.

[12]   J. L. Buttriss and C. S. Stokes, “Dietary Fibre and Health: An Overview,” Nutrition Bulletin, Vol. 33, No. 3, 2008, pp. 186-200. doi:10.1111/j.1467-3010.2008.00705.x

[13]   G. R. Gibson, “Prebiotics as Gut Microflora Management Tools,” Journal of Clinical Gastroenterology, Vol. 42, Suppl. 2, 2008, pp. S75-S79. doi:10.1097/MCG.0b013e31815ed097

[14]   Z. Zdunczyk, “Physiological Effect of Low Digestible Oligosaccharides in Diets for Animals and Humans,” Polish Journal of Food and Nutrition Sciences, Vol. 13, No. 54, 2004, pp. 115-130.

[15]   G. H. Rabbani, S. Ahmed, M. F. Hossain, R. Islam, F. Marni, M. Akhtar and N. Majid, “Green Banana Reduces Clinical Severity of Childhood Shigellosis: A Double-Blind, Randomized, Controlled Clinical Trial,” Pediatric Infectious Disease Journal, Vol. 28, No. 5, 2009, pp. 420-425. doi:10.1097/INF.0b013e31819510b5

[16]   G. Reid, M. E. Sanders, H. R. Gaskins, G. R. Gibson, A. Mercenier, R. Rastall, M. Roberfroid, I. Rowland, C. Cherbut and T. R. Klaenhammer, “New Scientific Paradigms for Probiotics and Prebiotics,” Journal of Clinical Gastroenterology, Vol. 37, No. 2, 2003, pp. 105-118. doi:10.1097/00004836-200308000-00004

[17]   A. M. E. El-Arab, S. M. Girgis, E. M. Hegazy and A. B. A. El-Khalek, “Effect of Dietary Honey on Intestinal Microflora and Toxicity of Mycotoxins,” BMC Complementary and Alternative Medicine, Vol. 6, 2006, pp. 1-13. doi:10.1186/1472-6882-6-1

[18]   D. L. Barnes, S. J. Harper, F. W. Bodyfelt and M. R. McDaniel, “Prediction of Consumer Acceptability by Sensory and Analytical Measures of Sweetness and Sourness,” Journal of Dairy Science, Vol. 74, No. 11, 1991, pp. 3746-3754. doi:10.3168/jds.S0022-0302(91)78566-4

[19]   C. P. Nana, I. D. Brouwer, N. M. Zagre, F. J. Kok and A. S. Traore, “Community Assessment of Availability, Consumption, and Cultural Acceptability of Food Sources of (pro)vitamin A: Toward the Development of a Dietary Intervention Among Preschool Children in Rural Burkina Faso,” Food and Nutrition Bulletin, Vol. 26, No. 4, 2005, pp. 356-365.

[20]   S. Hekmat and G. Reid, “Survival of Lactobacillus Reuteri RC-14 and Lactobacillus Rhamnosus GR-1 in Milk,” International Jouornal of Food Science & Technology, Vol. 42, No. 5, 2007, pp. 615-619.

[21]   Z. Lukmanji, E. Hertzmark, N. Mlingi, V. Assey, G. Ndossi and W. Fawzi, “Tanzania Food Composition Tables,” Tanzania Food and Nutrition Centre and the Harvard School of Public Health, Dar es Salaam, Tanzania and Boston, 2008.

[22]   C. C. Meilgaard, “Sensory Evaluation Techniques 3rd Edition,” CRC Press, Boca Raton, 1999. doi:10.1201/9781439832271

[23]   World Health Organization, “WHO Health and Millennium Development Goals,” 2009. http://www.who.int/mdg/en/.

[24]   G. T. Keusch, O. Fontaine, A. Bhargava, C. Boschi-Pinto, E. Bhutta, J. Rivera, J. Chow, S. Shahid-Salles and R. Laxminarayan, “Disease Control Priorities in Developing Countries 2nd Edition,” Oxford University Press, New York, 2006.

[25]   J. Bryce, C. Boschi-Pinto, K. Shilbuya and R. E. Black, “WHO Estimates of the Causes of Death in Children,” Lancet, Vol. 365, No. 9465, 2005, pp. 1147-1152. doi:10.1016/S0140-6736(05)71877-8

[26]   S. L. Irvine, R. Hummelen, S. Hekmat, C. W. N. Looman, J. D. F. Habbema and G. Reid, “Probiotic Yogurt Consumption is Associated with an Increase of CD4 Count Among People Living with HIV/AIDS,” Journal of Clinical Gastroenterology, Vol. 44, No. 9, 2010, pp. 201-205. doi:10.1097/MCG.0b013e3181d8fba8

 
 
Top