6533b7dcfe1ef96bd12728b8
RESEARCH PRODUCT
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
L. SkudraM. BekersD. KarklinaArmands VigantsMara GrubeU. ViestursJ. LaukevicsM. Marauskasubject
animal structuresbiologyStarchfungifood and beveragesbiology.organism_classificationApplied Microbiology and BiotechnologyLactic acidlaw.inventionchemistry.chemical_compoundProbioticLactobacillus acidophilusStarterchemistryFunctional foodlawEnzymatic hydrolysisotorhinolaryngologic diseasesFood scienceFood ScienceBiotechnologyBifidobacteriumdescription
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 procedures ensured the preservation of beta-glucan, and the number of active lactic acid bacteria in the final product reached 109 per ml. A yogurt-like oat based product “Oat bio Lacto” supports oat beta-glucan, oat lipid unsaturated fatty acids and living probiotic lactic acid bacteria, and can be considered as polyfunctional ...
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2001-09-30 | Food Biotechnology |