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Milk products fortified with lactic acid bacteria-fermented Helianthus tuberosus L. and Lupinus luteus show a higher nutritional profile

Researchers from Lithuania have found that fortifying milk with fermented plants improved its nutritional value – adding to the assortment of fermented milk products. The details of the study were published in CyTa – Journal of Food.

  • For this study, the team sought to increase the nutritional value and quality of dairy products.
  • They used two plants to fortify milk – Helianthus tuberosus L. (commonly known as the Jerusalem artichoke) and Lupinus luteus (also known as the yellow lupin).
  • The plants were first fermented with lactic acid bacteria (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7, and Lactobacillus sakei KTU05-6) before it was combined with milk.
  • Researchers evaluated the resulting product based on various quality parameters, such as physicochemical, sensory, and microbiological – for the first time.
  • The team found that the nutritional value and the safety profile in milk products fortified with L. luteus were higher than those with H. tuberosus; however, the results were opposite when it came to its sensory analysis. In particular, milk products fortified with H. tuberosus exhibited a higher taste pleasure, lower smoothness, and external taste compared with those fortified with L. luteus.

Based on the results, the team opined that milk products fortified with fermented H. tuberosus are rich in inulin, and those with L. luteus are rich in proteins. These can be used with selected lactic acid bacteria to improve the nutritional value of fermented milk products.

Find the full text of the study at this link.

Journal Reference:

Slapkauskaite J, Sekmokiene D, Kabasinskiene A, Bartkiene E, Juodeikiene G, Sarkinas A. INFLUENCE OF LACTIC ACID BACTERIA–FERMENTED HELIANTHUS TUBEROSUS L. AND LUPINUS LUTEUS ON QUALITY OF MILK PRODUCTS. CyTA – Journal of Food. 19 Feb 2016;14(3):482–488. DOI: 10.1080/19476337.2015.1137355

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