Bernat Pérez, N.; Cháfer Nácher, MT.; González Martínez, MC.; Rodríguez García, J.; Chiralt, A. (2015). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International. 21(2):145-157. https://doi.org/10.1177/1082013213518936
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/150426
Title:
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Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
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Author:
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Bernat Pérez, Neus
Cháfer Nácher, María Teresa
González Martínez, María Consuelo
Rodríguez García, Julia
Chiralt, A.
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus ...[+]
[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 ℃ in terms of pH, acidity, β-glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 107/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. β-glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non-dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt-like shelf life.
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Subjects:
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Fermented oat milk
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Probiotic
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Prebiotic
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Response surface methodology
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Formula optimisation
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Food Science and Technology International. (issn:
1082-0132
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DOI:
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10.1177/1082013213518936
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Publisher:
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SAGE Publications
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Publisher version:
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https://doi.org/10.1177/1082013213518936
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Project ID:
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GENERALITAT VALENCIANA/ACIF/2011/029
UPV-VIN/2740
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Thanks:
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This research was supported by the Universitat Politecnica de Valencia (PAID-05-11-2740). This work was also supported by the Conselleria de Educacion of Valencia government, which granted the author N. Bernat (ACIF/2011).[+]
This research was supported by the Universitat Politecnica de Valencia (PAID-05-11-2740). This work was also supported by the Conselleria de Educacion of Valencia government, which granted the author N. Bernat (ACIF/2011).
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Type:
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Artículo
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