A study on producing lactic-fermented powder from white dragon fruits

Nguyen Thi Quynh Mai * , Duong Thi Diem My , Le Hoang Yen Vy , Lieu My Dong and Dao Thi My Linh

* Corresponding author (maintq@cntp.edu.vn)

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Received: 13 Nov 2018
Revised: 14 Feb 2019
Accepted: 12 Apr 2019
Published: 12 Apr 2019
Title: A study on producing lactic-fermented powder from white dragon fruits
DOI: 10.22144/ctu.jsi.2019.064
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Mai, N. T. Q., My, D. T. D., Vy, L. H. Y., Đông, L. M., & Linh, Đ. T. M. (2019). A study on producing lactic-fermented powder from white dragon fruits. CTU Journal of Science, 55(CĐ Công nghệ Sinh học), 218-225. https://doi.org/10.22144/ctu.jsi.2019.064
Issue
Vol. 55 No. Special issue on Biotechnology (2019)
Section
Biotechnology

Abstract

This study was conducted to determine the suitable condition for the spray-drying process of fermented dragon fruit powder (FDFP). White dragon fruit juice after fermentation by lactic acid bacteria (Lactobacillus acidophilus) were dried by spray-drying equipment. The concentration of maltodextrin (10 ÷ 25%, w/v) and the inlet temperature (115 ÷ 145oC) were investigated to get a good product. The acquired FDFP was analyzed some physicochemical and microbiological criteria in order to evaluate the quality.  Results showed that at maltodextrin ratio of 20% (w/v) and input temperature of 125oC, the quality of FDFP were higher than other condition. Physicochemical and microbiological analysis of the product identified that the characteristic of  probiotic density were 8.85 log (CFU/g), humidity were 3.31%, protein content were 1.29%, carbohydrate  were 90.9%, total aerobic bacteria were 6.8x102 CFU/g, and no spore of mold and yeast was found. Finally, FDFP was diluted with sterilized water at various ratio to make an instant drink. At a ratio of 1: 2 (w/v), the sensory evaluation value of this drink is highest. Probiotics were able to survive 94.18% after 2 hours in artificial gastric juice and 78.96% after 4 hours in artificial intestinal fluid.
Keywords: Lactobacillus acidophilus, lactic acid fermentation, probiotic, spray-drying, white dragon fruit powder

Tóm tắt

Nghiên cứu này nhằm xác định điều kiện sấy phun thích hợp tạo bột thanh long lên men lactic giàu lợi khuẩn Lactobacillus acidophilus. Hai yếu tố được lựa chọn khảo sát trong quá trình sấy phun dịch thanh long đã lên men lactic là nồng độ maltodextrin (10÷25% (w/v)) và nhiệt độ đầu vào (115÷145oC). Sản phẩm bột được đánh giá một số chỉ tiêu hóa lý, vi sinh. Kết quả thu được cho thấy, nhiệt độ đầu vào 125oC và nồng độ maltodextrin bổ sung 20% (w/v) là phù hợp để tạo bột thanh long lên men lactic có mật độ lợi khuẩn 8,85 log (CFU/g); độ ẩm 3,31%; hàm lượng protein 1,29%; carbohydrate 90,9%; tổng số vi khuẩn hiếu khí 6,8x102 CFU/g và không phát hiện bào tử nấm mốc, nấm men. Bột thanh long lên men được hoàn nguyên ở tỉ lệ 1:2 (w/v) tạo dạng thức uống liền với giá trị cảm quan tốt. Lợi khuẩn trong bột thanh long lên men có khả năng sống sót 94,18% sau 2 giờ ở dịch dạ dày nhân tạo và 78,96% sau 4 giờ ở dịch ruột nhân tạo.
Từ khóa: Lactobacillus acidophilus, lên men lactic, lợi khuẩn, sấy phun, thanh long ruột trắng

Article Details

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