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Journal of Food and Nutrition Research
Súhrny čísla 1 / 2020
Mocanu, G.-D. – Nistor, O.-V. – Andronoiu, D. G. – Ceclu, L. – Gheonea, I. –
Effects of drying methods on quality parameters of potato and red beetroot purée with Lactobacillus delbrueckii
Journal of Food and Nutrition Research, 59, 2020, č. 1, s. 23-34
Gabriel-Dănuţ Mocanu, Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, 111 Domneasca Street, 800201 Galati, Romania. E-mail: Danut.Mocanu@ugal.ro
Received 6 November 2019; 1st revised 6 January 2020; 2nd revised 30 January 2020; accepted 6 February 2020; published online 10 February 2020
Súhrn: The aim of this study was to investigate the influence of conventional and foam-mat drying methods on the quality parameters of a non-dairy solid product based on potato (Solanum tuberosum L.) and red beetroot (Beta vulgaris L.). The vegetable purée was used as a fermentation substrate for the potentially probiotic Lactobacillus delbrueckii subsp. bulgaricus Lb12 strain. The purée samples were evaluated for rheological, microstructural, microbiological and phytochemical properties. Rheological low amplitude oscillatory measurements revealed low resistance to the applied strain (between 0.1 % and 1 %). The instrumental texture measurements revealed that the samples obtained by foam-mat drying were the most similar to the fresh purée (from 0.6 ± 0.04 N to 1.6 ± 0.14 N). Confocal laser microscopy revealed vegetal tissues fragments with a rich content of bioactive compounds and lactic acid bacteria aggregated in biofilms. The counts of Lb12 were above 107 CFU·g-1 after 28 days of storage. The content of betaxanthins, beta-carotene and lycopene of the samples varied from 1100 ± 12 mg·kg-1 to 2160 ± 9 mg·kg-1, from
Kľúčové slová: Lactobacillus delbrueckii; potatoes; probiotic; purée; red beetroot
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