title: Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
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.
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Nionelli
authors.initials: N
authors.lastname: Luana
authors.affiliation: VTT, Technical Research Centre of Finland, 02150, Espoo, Finland.
authors.forename: Coda
authors.initials: C
authors.lastname: Rossana
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Curiel
authors.affiliation: VTT, Technical Research Centre of Finland, 02150, Espoo, Finland; Department of Clinical Nutrition, University of Eastern Finland, Kuopio Campus, P.O. Box 1627, FIN-70211 Kuopio, Finland.
authors.forename: Poutanen
authors.initials: P
authors.lastname: Kaisa
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Gobbetti
authors.initials: G
authors.lastname: Marco
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. Electronic address: carlogiuseppe.rizzello@uniba.it.
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
mesh_terms: D018554:Avena / Q000382:microbiology*; D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007777:Lactobacillaceae / Q000378:metabolism*; D059808:Polyphenols / Q000032:analysis; D013649:Taste; D015014:Yogurt / Q000032:analysis / Q000382:microbiology / Q000592:standards*
chemical_list: D059808:Polyphenols
keywords: Fermentation; Lactic acid bacteria; Oat flakes; Starters