Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms.
Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 ℃ in terms of pH, acidity, β-glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 10(7)/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. β-glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non-dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt-like shelf life.
Institute of Food Engineering for the Development, Universitat Politècnica de València, Valencia, Spain neuberpe@upvnet.upv.es.
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Bernat
Institute of Food Engineering for the Development, Universitat Politècnica de València, Valencia, Spain.
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M
Cháfer
Institute of Food Engineering for the Development, Universitat Politècnica de València, Valencia, Spain.
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González-Martínez
Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain.
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Rodríguez-García
Institute of Food Engineering for the Development, Universitat Politècnica de València, Valencia, Spain.
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Chiralt
D018554:Avena; D015169:Colony Count, Microbial; D003116:Color; D002523:Edible Grain; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D061353:Food Storage / Q000379:methods; D055951:Functional Food / Q000032:analysis; D006801:Humans; D007444:Inulin; D052200:Limosilactobacillus reuteri; D050296:Microbial Viability; D009005:Monosaccharides; D009844:Oligosaccharides; D019936:Probiotics; D012212:Rheology; D015014:Yogurt; D047071:beta-Glucans / Q000032:analysis
D009005:Monosaccharides; D009844:Oligosaccharides; D047071:beta-Glucans; D007444:Inulin
Fermented oat milk; formula optimisation; prebiotic; probiotic; response surface methodology