This study examined the possibility of converting mageu, a fermented maize beverage popular
throughout southern Africa, into a health-promoting and affordable alternative to probiotic
dairy products. A range of probiotic Lactobacillus species was compared with a control species
traditionally used to prepare mageu. Prebiotic oligosaccharide (soluble fibre), which enhances
the growth of beneficial bacteria, was also included. The resulting beverages were compared in
two ways: sensory attributes were determined by a trained panel using quantitative descriptive
analysis (QDA), and consumer acceptability was assessed by 53 untrained volunteers. The QDA
results suggest that mageu fermented by Lb. acidophilus or Lb. rhamnosus was most similar to
the control mageu, while Lb. paracasei mageu and Lb. casei mageu were least similar. The consumer
acceptability data confirmed that Lb. acidophilus or Lb. rhamnosus mageu did not differ
significantly from the control, suggesting that either of these is suitable for commercial production
of probiotic mageu.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001193 |
| Date | 09 September 2010 |
| Creators | Nyanzi, R, Jooste, PJ, Abu, JO, Beukes, EM |
| Publisher | Development Bank of Southern Africa |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format | |
| Rights | Rouledge Taylor & Fracis Group |
| Relation | Development Southern Africa |
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