Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
Int J Food Microbiol
; 185: 17-26, 2014 Aug 18.
Article
in En
| MEDLINE
| ID: mdl-24929680
ABSTRACT
This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. plantarum LP09 was considered optimal on the basis of sensory and technological properties. The enzyme addition favored the growth of the starter, shortened the time needed to reach pH4.2 to ca. 8h, and favored a decrease of the quotient of fermentation. Fermentation increased the polyphenols availability and the antioxidant activity (25 and 70% higher, respectively) and decreased the hydrolysis index in vitro. Sensory analyses showed that fermented oat flakes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and flavor compared to the non-fermented control. Selection of proper processing and fermentation condition allowed the obtainment of a beverage with better nutritional and sensory properties.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Yogurt
/
Beverages
/
Lactobacillaceae
/
Avena
/
Fermentation
/
Food Microbiology
Limits:
Humans
Language:
En
Journal:
Int J Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2014
Document type:
Article
Affiliation country:
Italia
Country of publication:
HOLANDA
/
HOLLAND
/
NETHERLANDS
/
NL
/
PAISES BAJOS
/
THE NETHERLANDS