Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. (December 2020)

• Record Type: Journal Article
• Authors: Ozdemir, Tugce; Ozcan, Tulay
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 134(2020)
• Publication Date: 2020-12
• Subjects: Probiotic -- Red beetroot -- Steviol glycosides -- Bioactive compounds; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109851
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, the effects of steviol glycosides as sugar substitute on the probiotic fermentation and gelation properties of milk gels enriched with red beetroot ( Beta vulgaris L.) bioactive compounds and natural colourants were studied. As a result, the viability of Lactobacillus acidophilus was maintained within probiotic and therapeutic levels (>9 log cfu mL −1 ), due to the possible prebiotic effect of stevia and biologically metabolized compounds of red beetroot, during storage of the probiotic milk gels. In conclusion, fermented gels with total phenolics, anthocyanins, total antioxidant capacity (DPPH and FRAP) of red beetroot bioactive components and sweetened with steviol glycosides showed a significant increase in bacterial growth of L. acidophilus and acceptable sensory and colour ( L *, a *, b *, ΔE *, C *, h *) characteristics with enhanched textural gel matrix. Therefore, fermented milks with stevia as an alternative non-caloric sweetener and naturally coloured red beetroot may be an alternative for therapeutic dairy product having positive synergistic interactions providing a rich deliver probiotic bacteria. Highlights: Steviol glycosides and red beetroot increased viability of L. acidophilus . L. acidophilus was maintained within therapeutic levels (>9 log cfu mL −1 ). Steviol glycosides and red beetroot enhanched gelation properties of milk. Acceptable sensory and colour characteristics was determined.