0000000000002316

AUTHOR

M. Marauska

showing 3 related works from this author

OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT

2001

The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…

animal structuresbiologyStarchfungifood and beveragesbiology.organism_classificationApplied Microbiology and BiotechnologyLactic acidlaw.inventionchemistry.chemical_compoundProbioticLactobacillus acidophilusStarterchemistryFunctional foodlawEnzymatic hydrolysisotorhinolaryngologic diseasesFood scienceFood ScienceBiotechnologyBifidobacteriumFood Biotechnology
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Quantitative analysis of oat by Infrared spectroscopy

1999

Oat products as a source of soluble dietary fibre have shown to exhibit distinct hypocholesterolemic and hypoglycaemic effects in humans and recently have become a key focus of the nutrition and medical communities. Interest in assaying the contents of (1→3), (1→4)-β-D-ghican, referred to hereafter as β-glucan, in barley, malt and oat has been increasing because of its nutritional and technological importance [1].

Lactobacillus acidophilusLiquid fractionChemistryDietary fibrefood and beveragesInfrared spectroscopyFood scienceQuantitative analysis (chemistry)
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Development ofBifidobacterium lactis Bb 12 onβ-(2,6)-Linked Fructan-Containing Substrate

2004

β-(2,1)-linked fructan of plant origin (inulin) and the related oligosaccharides (FOS) as non-digestible carbohydrates, i.e., potent prebiotics, can stimulate the growth of various probiotic lactic acid bacteria, including a number of bifidobacteria strains. The related (3-(2,6)-linked fructans of microbial origin (levan and FOS), however, have scarcely been investigated in this respect. Therefore, the bifidogenic properties of various fructans, i.e., inulin, levan, fructooligosaccharides (FOS) and fructan syrup (FS), were tested as glucose substitutes in MRS media and were compared concerning their effect on the commercial strain Bifidobacterium lactis Bb 12. Although glucose was the prefe…

Growth mediumEnvironmental EngineeringbiologyInulinfood and beveragesBioengineeringbiology.organism_classificationBifidobacterium animalisLactic acidBifidobacteriaceaechemistry.chemical_compoundHydrolysisFructanchemistryBiochemistryFermentationBiotechnologyEngineering in Life Sciences
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