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Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

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Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

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dc.contributor.author Bernat Pérez, Neus es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Rodríguez García, Julia es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2020-09-19T03:33:52Z
dc.date.available 2020-09-19T03:33:52Z
dc.date.issued 2015-03 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150426
dc.description.abstract [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. es_ES
dc.description.sponsorship 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). es_ES
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation GENERALITAT VALENCIANA/ACIF/2011/029 es_ES
dc.relation UPV-VIN/2740 es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Fermented oat milk es_ES
dc.subject Probiotic es_ES
dc.subject Prebiotic es_ES
dc.subject Response surface methodology es_ES
dc.subject Formula optimisation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013213518936 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1177/1082013213518936 es_ES
dc.description.upvformatpinicio 145 es_ES
dc.description.upvformatpfin 157 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 21 es_ES
dc.description.issue 2 es_ES
dc.identifier.pmid 24464238 es_ES
dc.relation.pasarela S\256858 es_ES
dc.contributor.funder GENERALITAT VALENCIANA es_ES
dc.contributor.funder UNIVERSIDAD POLITECNICA DE VALENCIA es_ES


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