@article{ajfst20221031,
author={{Igwebuike, Jessica I. and Barber, Lucretia I. and Obinna-Echem, Patience C.},
title={Quality Characteristics of Probiotic (<i>Lactobacillus acidophilus</i>) Beverage<i> </i>from Hydrolyzed Tigernut<i> </i>Milk<i> </i>Supplemented with Beetroot Juice},
journal={American Journal of Food Science and Technology},
volume={10},
number={3},
pages={95--102},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/3/1},
issn={2333-4835},
abstract={Physicochemical and sensory properties of partially hydrolysed tigernut milk and beetroot beverage fermented with probiotic <i>Lactobacillus acidophilus</i> was evaluated. Ability of the blended beverage (hydrolysed tigernut and beetroot juice) to support the growth of <i>L. acidophilus</i> was also determined. Partially hydrolysed tigernut milk produced using alpha amylase and amyloglucosidase was blended with 10, 20, and 30% beetroot juice designated as HTNB<SUB>10</SUB>, HTNB<SUB>20</SUB> and HTNB<SUB>30</SUB> respectively while sample without beetroot juice (HTN<SUB>100</SUB>) served as control. Analysis were carried out using standard analytical methods. Hydrolysis of the tigernut milk resulted in significant (P&lt;0.05) decrease in starch from 29.70 - 17.14% and increase in sugar from 9.08 - 20.23 <SUP>0</SUP>Brix. pH significantly (P&lt;0.05) decreased with time irrespective of the concentration of beetroot juice. Decrease was from 6.54 每 5.05, 6.52 每 5.38, 6.52 每 5.46 and 6.46 每 5.66 for the control (HTN<SUB>100</SUB>), HTNB<SUB>10</SUB>, HTNB<SUB>20</SUB> and HTNB<SUB>30</SUB> respectively. Titratable acidity (TTA) as % lactic acid increased respectively, from 0.19 - 0.67, 0.30 每 0.66, 0.31 每 0.69 and 0.31 每 0.42 for HTN<SUB>100</SUB>, HTNB<SUB>10</SUB>, HTNB<SUB>20</SUB> and HTNB<SUB>30</SUB>. All the samples supported <i>L. acidophilus</i> growth with significant (P&lt;0.05) increase from &lt;2.00 - 6.22, 2.81 - 6.37, 2.30 - 6.94 and 2.45 - 6.29 log<SUB>10 </SUB>CFU/ml respectively, for HTN<SUB>100</SUB>, HTNB<SUB>10</SUB>, HTNB<SUB>20</SUB> and HTNB<SUB>30</SUB>. Assessors＊ degree of likeness for the sensory attributes varied respectively, from 4.3 - 5.45, 4.8 - 5.2, 4.85 - 5.56, 5.8 - 7.0 and 5.11 - 5.74 for colour, aroma, mouthfeel, taste and general acceptability. The partially hydrolysed tigernut and beetroot beverages supported the growth of the <i>L. acidophilus</i> (6 Log<SUB>10</SUB> CFU/ml). The physicochemical properties of beverage were of satisfactory levels and could be recommended as a potential probiotic product. The addition of 20% of beetroot juice will be recommended based on the assessors＊ degree of likeness.},
doi={10.12691/ajfst-10-3-1}
publisher={Science and Education Publishing}
}