Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage

• Published in: Journal of cereal science 2022-09, Vol.107, p.103521, Article 103521
• Main Authors: Ramos, Patricia Isabel K., Tuaño, Arvin Paul P., Juanico, Clarissa B.
• Format: Article
• Language: English
• Subjects: Ecological nixtamalization; Fermented maize beverage; Maize extract; Maize milk; Microbial strains; Snack; Yogurt
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2022.103521

Consumption of maize and maize-based snacks in the Philippines is limited despite the high maize production. This study aimed to develop a fermented nixtamalized maize beverage (FNMB) and evaluate the microbial quality, safety, sensory characteristics, acceptability, and proximate composition of the formulated product. Different ratio of maize milk and cow milk were mixed [0:100 (control), 50:50, 70:30, 80:20]. Ecological nixtamalization (using CaCO3) was employed to produce the maize milk and fermentation using L. bulgaricus and S. thermophilus was applied. Results showed that the lactic acid bacteria (LAB) count of the fermented treatments reached the minimum required level for fermented beverages. The most acceptable formulation was that of 50:50 maize milk:cow milk ratio, and was selected for further studies. The FNMB did not exhibit E. coli, Salmonella, and S. aureus. Nixtamalization increased the moisture and protein contents and decreased the carbohydrate and ash levels of the fermented beverage (p