Determination of Viability of Probiotic Bacteria in Garlic (Allium sativum L.) and Red Onion (Allium cepa L.) Incorporated Prebiotic Butter
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Date
2020
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Dairy products have a large market share, of which butter is an important product. Butter
is the most popular fatty spread all over the world. Nowadays people arelooking for
convenient food with functional properties. For health purposes, they tend to buy
beneficial products which contain prebiotics and probiotics together. Garlic and red onion
are a natural source of prebiotics. This study was conducted to develop garlic and red
onion incorporated probiotic butter and to investigate the effect of garlic and red onion on
the survival of lactic acid bacteria (CHN 22) during long term refrigerated storage. Dried
garlic and red onion powder were incorporated into butter at the level of 3% (w/w) and
5% (w/w). Then, 3% (w/w) of powder mix (1.5% (w/w) garlic powder and 1.5% (w/w)
red onion powder) incorporated butter sample and 0% (w/w) of powder incorporated
butter samples were prepared and chemical, microbiological and proximate analysis was
done. Starter culture [CHN 22, 3% (w/w)] was inoculated into cream (40% fat) before
churning . , The viability of lactic acid bacteria in the butter was evaluated weekly to
ensure the values were above 106 cfu/g up to 28 days of storage at 4 ℃. Lactic acid
bacteria enumeration was carried out by pour plating on MRS media. Sensory
characteristics, proximate analysis, physicochemical properties and microbiological
parameters were analyzed in all four butter samples. The highest scores in the sensory
assessment were obtained by 3% garlic powder incorporated butter and 3% red onion
powder incorporated butter. Results obtained from chemical (pH, titratable acidity and
peroxide value) and microbiology analysis (pobiotic count and E. coli count) did not
deviate from SLS specifications of butter. Viability of lactic acid bacteria was increased
up to 14 days of storage in all samples, and then reduced during 28 days of refrigerated
storage. Lactic acid bacteria count was increased with increasing garlic and red onion
percentage compared to 0% powder incorporated butter sample, may be due to the
prebiotic compounds in garlic and red onion such as crude fiber and inulin, which
promoted the growth of probiotic bacteria. Therefore, garlic and red onion can be used
successfullyas a prebiotic source for the production of butter.
Keywords: Functional butter, Allium sativum, Allium cepa, Probiotic, Lactic acid bacteria
Description
Keywords
Food Science & Technology, Food Technology, Food Science, Dairy Industry