Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

• Published in: Foods Vol. 10; no. 8; p. 1696
• Main Authors: Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Đuriš, Mihal, Gorjanović, Stanislava
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22-07-2021; MDPI
• Subjects: Air flow; Antioxidants; Bacteria; Beverages; Cell viability; Colon; Colon cancer; Colorectal cancer; Cytotoxicity; dairy beverage; Dietary fiber; Dogs; Fermented food; Flour; fluidized bed; Fluidized beds; Food; Food production; Food science; functional food; Granulation; heat-sensitive compounds; Lactic acid; Lactic acid bacteria; Lactose; Nutrition; Palatability; Particle size; Peptides; Pets; Starters; Sugar beets; Syneresis; vegetable pomace; Water activity; Whey; Yogurt; Serbia; United States > US; Germany; dairy beverage; heat-sensitive compounds; DIY formula; functional food; Canis familiaris; by-products; sustainability; vegetable pomace; fluidized bed; palatability
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10081696

Following the idea of sustainability in food production, a yogurt premix based on beetroot (
) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3%
/
) that were stored for up to one month (4 °C). High viability of
was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-
activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.