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Development of a non-dairy probiotic fermented product based on almond milk and inulin

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Development of a non-dairy probiotic fermented product based on almond milk and inulin

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dc.contributor.author Bernat Pérez, Neus es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.date.accessioned 2016-01-07T13:15:16Z
dc.date.available 2016-01-07T13:15:16Z
dc.date.issued 2015-09
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/59506
dc.description.abstract A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulation was physicochemically characterised throughout cold storage (28 days) and both probiotic survivals to invitro digestion and proteolysis were quantified. Results showed that a high probiotic population (>10(7) cfu/mL) was obtained in the previously optimised almond milk throughout storage time, which correspond to the addition of 0.75g of glucose/100mL, 0.75g of fructose/100mL, 2g/100mL inulin and 6mL/100mL inoculum. Glucose was used as the main nutrient and the production of mannitol by L. reuteri was detected. The fermentation process increased the viscosity values, forming a weak gel structure, whose physical properties hardly changed. Probiotic bacteria notably survived (51%) to the invitro digestion, surely related to the inulin presence, which would add value to the developed product by enhancing the potential health benefits of its consumption. es_ES
dc.description.sponsorship This research has been carried out thanks to a funded project 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). en_EN
dc.language Inglés es_ES
dc.publisher Wiley: 12 months es_ES
dc.relation Universitat Politecnica de Valencia PAID-05-11-2740 es_ES
dc.relation Conselleria de Educacion of Valencia government ACIF/2011 es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject L. reuteri es_ES
dc.subject Prebiotic es_ES
dc.subject Fermentation es_ES
dc.subject Response surface methodology es_ES
dc.subject Survivals es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Development of a non-dairy probiotic fermented product based on almond milk and inulin es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013214543705
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament 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.; Chiralt Boix, MA.; González Martínez, MC. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. International Journal of Food Science and Technology. 21(6):1-14. doi:10.1177/1082013214543705 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1177/1082013214543705 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 14 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 21 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 281233 es_ES
dc.identifier.eissn 1365-2621


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