Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate

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Title

Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate

Content partner

Auckland University of Technology

Collection

Tuwhera

Description

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% ...

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Format

Research paper

Research format

Journal article

Date created

2019

Creator

Gao, Y / Hamid, N / Gutierrez-Maddox, N / Kantono, K / Kitundu, E

URL

https://openrepository.aut.ac.nz/handle/10292/13163

Related subjects

Breadfruit / Lactic acid bacteria / Non-dairy functional beverage / Probiotic foods

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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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