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Effect of Natural Flavouring Agents and Storage Conditions on Physicochemical Properties and Viability of Probiotic Lactic Acid Bacteria Incorporated into Tigernut-Milk Drink

Author

Listed:
  • FS Ire
  • HO Njoku

    (Department of Microbiology, University of Port Harcourt, Nigeria)

Abstract

Addition of natural flavouring agents to locally produced beverages and consumption of probiotic products is a strategy aimed at reducing overdependence in chemically synthesized flavouring agents and beverages. This study evaluated the effect of two storage conditions as well as two flavouring agents in the physicochemical properties and viability of probiotic lactic acid bacteria incorporated into tigernut-milk drink. Mixed culture lactic acid bacteria (LAB) comprising Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus brevis isolated from ogi were introduced into tigernut-milk drink, flavoured separately with 3%(w/v) ginger, 5%(w/v) ginger, 3%(w/v) garlic and 5%(w/v) garlic and stored at refrigeration (4±2 °C) and ambient temperature (28±2 °C) for 12 weeks. Non-flavoured tigernut-milk drink was used as control. During storage of the flavoured and non-flavoured lactic acid bacterial tigernut-milk drink, there was increase in percentage titratable acidity (% TTA), LAB count, total heterotrophic bacterial count and lactic acid produced by the four species of LAB but reduction in pH.

Suggested Citation

  • FS Ire & HO Njoku, 2017. "Effect of Natural Flavouring Agents and Storage Conditions on Physicochemical Properties and Viability of Probiotic Lactic Acid Bacteria Incorporated into Tigernut-Milk Drink," Current Trends in Biomedical Engineering & Biosciences, Juniper Publishers Inc., vol. 4(4), pages 57-63, May.
    • Handle: RePEc:adp:jctbeb:v:4:y:2017:i:4:p:57-63
    DOI: 10.19080/CTBEB.2017.04.555643
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