Raffinose extract from navy beans decreases fermentation time and enhances overall quality of yogurt.

Simple item page
dc.contributor.advisorBhargava, Kanika
dc.contributor.authorIta, Maureen M.
dc.contributor.committeeMemberGamagedara, Sanjeewa
dc.contributor.committeeMemberHolmes, Tawni
dc.contributor.committeeMemberBurr, Brandon
dc.date.accessioned2020-07-09T14:38:53Z
dc.date.available2020-07-09T14:38:53Z
dc.date.issued2016
dc.description.abstractThe consumption of pulses is gaining popularity in recent times due to the awareness of health benefits associated with this food group. Despite this awareness, pulses are still not being used. In order to increase utilization, and consumption of this product, different applications are considered. In this research, extracts prepared from navy beans were used to fortify yogurt. The aim of this study was to evaluate the effect of Navy bean extract on the quality of yogurt. Navy bean extracts were prepared using water extraction procedure. Extract was added to 2% reduced fat milk (2.5% -10%). 2% milk and bean extract mixture was pasteurized at 90oC for 10 mins, cooled to 42oC, inoculated with yogurt culture (Danisco YO-MIX 883 LYO 500 DCU), and fermented for 4 - 8 hours at 42oF. Physico-chemical analysis, microbiology, shelf-life study and quantification of raffinose in extracts were determined using standard procedures. The results obtained showed raffinose concentration of up to 2.65g/l in the bean extract. Fortified samples reached the desired pH of 4.6 in 4 hours; there was a significant increase in acidity and decrease in pH 21-day period. A decrease in Total Soluble Solids (TSS) was observed with the addition of extract, however no effect was observed on the viscosity of yogurt. Microbiology results showed a slight increase in mean values for samples fortified with extract compared to control but this increase was not statistically significant over time (P>0.05). Yogurt fortified with navy bean extract was shown to reduce fermentation time. Increase in acidification and decrease in pH levels shows increased probiotic activity thus, overall quality of yogurt was enhanced with respect to acidification and pH levels. Further studies should incorporate different probiotic strains and optimize extract concentrations.
dc.identifier.oclc(OCoLC)ocn963248470
dc.identifier.other(AlmaMMSId)9982476684902196
dc.identifier.urihttps://hdl.handle.net/11244/324998
dc.rightsAll rights reserved by the author, who has granted UCO Chambers Library the non-exclusive right to share this material in its online repositories. Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
dc.subject.keywordsFortification
dc.subject.keywordsNavy beans
dc.subject.keywordsPulses
dc.subject.keywordsRaffinose Oligosaccharides
dc.subject.keywordsNutrition
dc.subject.keywordsFood science
dc.subject.lcshLegumes
dc.subject.lcshEnriched foods
dc.subject.lcshRaffinose
dc.subject.lcshYogurt
dc.thesis.degreeM.S., Nutrition and Food Management
dc.titleRaffinose extract from navy beans decreases fermentation time and enhances overall quality of yogurt.
dc.typeAcademic theses
thesis.degree.grantorJackson College of Graduate Studies.
uco.groupUCO - Graduate Works and Theses::UCO - Theses

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
ItaM2016.pdf
Size:
832.59 KB
Format:
Adobe Portable Document Format
Download

Collections

UCO - Graduate Theses