Creating Healthy Yogurt-Like Snacks Using Beneficial Bacteria and Pumpkin Waste

Jenn Hoskins
12th August, 2024

Creating Healthy Yogurt-Like Snacks Using Beneficial Bacteria and Pumpkin Waste

Image Source: Natural Science News, 2024

Key Findings

  • The study by Sakarya University found that adding pumpkin powder to yogurt increased its water-holding capacity, reducing liquid separation and improving texture
  • Probiotics E. faecium and E. faecalis maintained high viable counts throughout the 28-day storage period, ensuring their health benefits
  • The addition of pumpkin powder and probiotics did not negatively impact the yogurt's taste, smell, or consistency, making it acceptable to consumers
The recent study conducted by Sakarya University[1] explores the potential of using pumpkin powder and Enterococcus probiotics to enhance the properties of yogurt. This research addresses the growing interest in functional foods, which are designed to have additional health benefits beyond basic nutrition. Specifically, the study investigates the impact of different concentrations of pumpkin powder (2%, 4%, and 6%) and the probiotics Enterococcus faecium and Enterococcus faecalis on yogurt's physicochemical, microbiological, and sensory properties over a 28-day storage period at 4°C. The study found that adding pumpkin powder to yogurt did not significantly alter its pH, acidity, fat, protein, and ash content. However, the water-holding capacity of the yogurt increased with higher concentrations of pumpkin powder, leading to reduced syneresis, which is the separation of liquid from the yogurt. This finding is important as reduced syneresis can improve the texture and consumer acceptability of yogurt. Interestingly, the study observed that the probiotics E. faecium and E. faecalis maintained a live cell count of ≥6 log CFU g-1 throughout the storage period. This is a critical finding because maintaining high viable counts of probiotics is essential for their health benefits. Previous research has shown that not all probiotic products maintain their viability as claimed on their labels, raising concerns about their effectiveness[2]. In terms of sensory properties, the study found no substantial changes in smell, consistency in the spoon, consistency in the mouth, flavor, and acidity during the storage period. This suggests that the addition of pumpkin powder and Enterococcus probiotics does not negatively impact the sensory attributes of yogurt, which is crucial for consumer acceptance. The study also highlights the prebiotic potential of pumpkin powder. Prebiotics are substances that promote the growth of beneficial microorganisms in the gut. According to the updated definition by the International Scientific Association for Probiotics and Prebiotics, prebiotics must be selectively utilized by host microorganisms to confer a health benefit[3]. In this study, pumpkin powder acted as a prebiotic by enhancing the growth and viability of the added probiotics. Moreover, the study's findings align with earlier research on the effectiveness of specific probiotic strains in treating acute diarrhea in children. For instance, a randomized controlled trial found that certain probiotic preparations, such as Lactobacillus rhamnosus strain GG, significantly reduced the duration of diarrhea compared to oral rehydration solutions alone[4]. This underscores the importance of selecting effective probiotic strains for health benefits. The use of pumpkin powder as a prebiotic also aligns with the growing trend of incorporating functional ingredients into foods to enhance their health benefits. For example, a study on synbiotic yogurt containing inulin and Lactobacillus brevis demonstrated improved physicochemical properties, enhanced antimicrobial effects, and increased antioxidant capacity[5]. Similarly, the addition of pumpkin powder in this study improved the water-holding capacity and reduced syneresis of the yogurt, suggesting potential functional benefits. In conclusion, the study by Sakarya University demonstrates that pumpkin powder can serve as a prebiotic, enhancing the properties of probiotic yogurt without negatively impacting its sensory attributes. The probiotics E. faecium and E. faecalis were effective in maintaining high viable counts throughout the storage period, making them suitable for use in probiotic yogurt. These findings contribute to the growing body of evidence supporting the use of functional ingredients and probiotics in food products to promote health and well-being.

NutritionHealthBiotech

References

Main Study

1) Production of Set-Type Probiotic and Prebiotic Yogurt-Like Products Using Enterococcus faecium and Enterococcus faecalis Strains in Combination with Pumpkin Waste.

Published 9th August, 2024

https://doi.org/10.1016/j.micpath.2024.106844

Related Studies

2) Do Your Kids Get What You Paid for? Evaluation of Commercially Available Probiotic Products Intended for Children in the Republic of the Philippines and the Republic of Korea.

https://doi.org/10.3390/foods9091229

3) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics.

https://doi.org/10.1038/nrgastro.2017.75

4) Probiotics for treatment of acute diarrhoea in children: randomised clinical trial of five different preparations.

Journal: BMJ (Clinical research ed.), Issue: Vol 335, Issue 7615, Aug 2007

5) Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product.

https://doi.org/10.1155/2021/1057531


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