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.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Luana N,Rossana C,Curiel JA,Kaisa P,Marco G,Rizzello CGdoi
10.1016/j.ijfoodmicro.2014.05.004subject
Has Abstractpub_date
2014-08-18 00:00:00pages
17-26eissn
0168-1605issn
1879-3460pii
S0168-1605(14)00223-2journal_volume
185pub_type
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