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This research aims to generate consumer knowledge to facilitate the development of new product concepts with optimal product design attributes for new fermented functional cereal beverages (FFCBs) with high market potential.

This research employed a sequential mixed research approach which integrated both qualitative and quantitative methods. A total of 12 in‐depth interviews and three focus groups were carried out to identify product concepts for new FFCBs. A conjoint model (n=299) was then developed to evaluate product‐specific factors that influenced consumer acceptance of FFCBs.

Potential target consumers of FFCBs were more likely to be young females who had relatively high educational and income levels. “Flavour” and “health/nutritional claim” were found to be the most important product attributes for consumers. The simulation analysis predicted two FFCB concepts for target consumers.

As there is a limited range of FFCBs on the market, the concept of FFCBs may be novel to consumers. Further research would be beneficial that closely integrates the strategic marketing of FFCBs with sensory analysis conducted on a range of these beverages.

During the early stages of the new product development (NPD) process, a market‐oriented research methodology can help optimise product concepts in terms of product attributes that drive consumer acceptance.

This paper provides an important insight into the significance of market‐oriented knowledge generation techniques for the development of new cereal‐based functional foods. It provides market‐oriented information on FFCBs which can be valuable for food manufacturers to maximise NPD performance and to gain competitive advantage in the functional beverages market.

The purpose of the study was to highlight the nutritive values and evaluate the safety level of beverages formulated from selected cereal filtrates in Nigeria.

The cereals that were used for the formulation of the beverages are: 100 percent white maize, 100 percent yellow maize, 50:50; white: yellow maize, and 100 percent sorghum bicolour. All the cereals were purchased from Odo-Ogbe market in Ile-Ife, Nigeria.

The results showed that the level of the minerals present in the cereal filtrates ranged from 39.1 to 43.6; 236 to 303; 362.4 to 462; 23.6 to 68.3; 26 to 41.5; 0.66 to 2.37; and 0.5 to 2.2 mg/100 g for sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), and manganese (Mn), respectively. Microbial load ranged from 2.0 to 3.0×10−3 cfug. Results of nutritional composition such as percentage moisture, protein, fat, carbohydrate, ash and crude fibre ranged from 91 to 93, 1.5 to 1.75, 0.03 to 0.040, 0.25 to 1, 1.48 to 1.70 and 3.33 to 5.31 g/100 g, respectively, while the energy value ranged between 66.60 and 75.56 kcal. The values obtained for vitamin C and thiamin ranged from 0.30 to 0.40 and 0.56 to 0.70 mg/100 g, respectively.

The micronutrients in the formulated beverages met the minimum recommended daily allowance and also possessed antimicrobial activities. However, the results showed that the proximate composition was high in water and low in other nutrients but still compared favourably with previous findings. It was concluded that the beverage produced from selected fermented cereal filtrates waste was safe and rich in micronutrients.

Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba.

Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage.

Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185).

Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms.

Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other matrices such as cereals, vegetable and fruit juices to deliver probiotics. The purpose of this paper is to standardize and evaluate a ready to serve probiotic oats milk drink fermented with microencapsulated Lactobacillus plantarum to be further used as a therapeutic module.

Fermentation of oats milk extract with microencapsulated L.plantarum was subjected to various trials in making it favourable for consumption and tested for sensory characteristics, physicochemical parameters, nutrient content, viable colony count and shelf life.

Fermented oats milk drink with 3% inoculum of microencapsulated L.plantarum was able to achieve desirable level of 2.5 × 10⁸ and 2.3 × 10⁸ colony forming units (CFU)/mL for spice and strawberry flavoured drink, respectively. Antioxidant property significantly increased after fermentation showing inhibitory effect against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 0.05).

Analysis of all the parameters were conducted only with three samples; this was the potential limitation identified in this study as large sample size always be a better representative of the results.

Spice and strawberry flavoured nondairy oats milk drink facilitated to be a suitable carrier for microencapsulated L. plantarum with good sensory attributes, low fat, moderate calorie, high fiber content, antioxidant potential and a shelf life of two-week period at 4°C.

The developed ready to serve, spice and strawberry flavoured nondairy oats milk drink with compactly packed functional components inclusive of beneficial probiotic organisms, ß-glucan and antioxidants can be prescribed as a therapeutic food for many clinical conditions and would serve as a good probiotic option for vegans.

This study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and determine gaps and present future projections.

A total of 1,301 scientific documents retrieved from Scopus database dated from 1993 to 2021 were analyzed by using bibliometric and scientometric tools.

The most influencer journals, leading countries and hotspots were identified by scientometric mapping. “Lactic acid bacteria”, “lactobacillus”, “lactobacillus plantarum”, “viability”, “functional foods” and “microencapsulation” were the top keywords that indicate main emerging areas. After a clear understanding of the current situation, future directions can be better projected. Therefore, investigating new probiotic microorganisms with advanced health promoting properties, adapting the new organisms to various food formulations, identifying the probiotic potential of unexplored traditional fermented foods and developing of nondairy probiotic foods can be the studies of the future.

Probiotic concept has been revised during years and valuable knowledge has been accumulated over past decades. The findings demonstrate the development and trends of probiotic related food science researches. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis and guide future works to fill the identified gaps.

The probiotic concept has been revised for years and valuable knowledge has been accumulated. Within the expanding literature, scientometric and bibliometric analysis will provide valuable contribution for identifying the main patterns, analyzing current trends, determining gaps and presenting future projection. This work presents detailed analysis to determine tendencies in probiotic research in food science.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

The purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.

Mahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.

Physicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.

The study may help small-scale brewers to increase the shelf-life of mahewu.

Results of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake.

The composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out.

High Ca levels were observed in petit Suisse (3.44±1.66 mg g⁻¹), dairy dessert (3.88±0.02 mg g⁻¹) and Requeijão cremoso (4.14±0.07 mg g⁻¹). Dairy dessert presented the highest K level (2.57±0.07 mg g⁻¹), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g⁻¹), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g⁻¹, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium.

This study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.

This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.

Maize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.

While the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.

The paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.