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Biotechnological approaches for the preparation of FOS based prebiotic and probiotic foods

Renuka, B. (2011) Biotechnological approaches for the preparation of FOS based prebiotic and probiotic foods. PhD thesis, University of Mysore.

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The global food landscape is rapidly evolving, as consumer needs, shift with changing lifestyles. With these changes, the market for processed or ready to eat products has grown. Enhancement of these products with functional food ingredients such as prebiotics and probiotics could meet the consumers’ demand for foods with benefits beyond basic nutrition. In line with this trend, the focus of the research has been on the use of beverages, traditional sweets and most ideally the fruits and vegetables as a source for delivery of prebiotics and probiotics. Fruits and vegetables were enriched with fructooligosaccharides (FOS), a low calorie prebiotic using vacuum osmotic dehydration (VOD) process. The final product contained 8.02-17.21 g/100 g FOS without affecting the sensory attributes. Processing conditions were optimized using statically designed experiments and under the optimized conditions, the uptake of FOS in banana was found to be 9.64 g/100g of fruit pieces. Fruit juice could be considered as a novel, appropriate medium for fortification with prebiotics/probiotics. Fruit juice beverages (pineapple, mango, and orange) were fortified with FOS and the physicochemical characteristics of the fortified juices during storage have been carried out. The FOS content of pineapple, mango and orange juices was 3.79, 3.45, and 3.62 g/100ml respectively. Catering to the needs of the present day consumers’ desire to have low calorific products, gulab jamun, a traditional Indian sweet with FOS was prepared. In addition synbiotic shrikhand, milk based sweet with FOS and probiotic Enterococcus faecium CFR 3002 was also prepared. Studies also lead to the successful enrichment of star fruits with FOS and Enterococcus hirae CFR3001 and with a reference culture Lactobaccilus salivarius CFR 2158, to have synbiotic functional star fruits. The synbiotic star fruits contained 17.80-20.24 g/100g FOS and 138-178x106cfu/g probiotics. The probiotics (E. hirae CFR3001 and E. faecium CFR 3002) used in the study were isolated from fruits and vegetables and were identified at species level based on the phenotypic characteristics and 16S rRNA gene sequences. Sensorially acceptable, physicochemically characterized fruit juice beverages, gulab jamun, shrikhand and fruits and vegetables enriched with FOS and/or probiotics have been the outcome of the study paving way for commercialization.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Fructooligosaccharide, fruit juice beverages, traditional Indian foods, probiotics
Subjects: 600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 May 2012 08:49
Last Modified: 15 May 2012 08:49
URI: http://ir.cftri.com/id/eprint/10757

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