title: Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain - Pichia kudriavzevii OG32.
abstract: Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal-mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal-mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal-mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 10(4) cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal-based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal-based substrate during fermentation. This is one of the first reports on the volatile composition of cereal-based functional food produced with probiotic yeast.
authors.affiliation: Department of Microbiology University of Ibadan Ibadan Nigeria; Food Microbiology Department Central Food Technological Research Institute Mysore India.
authors.forename: Omotade R
authors.initials: OR
authors.lastname: Ogunremi
authors.affiliation: Food Microbiology Department Central Food Technological Research Institute Mysore India.
authors.forename: Renu
authors.initials: R
authors.lastname: Agrawal
authors.affiliation: Department of Microbiology University of Ibadan Ibadan Nigeria.
authors.forename: Abiodun I
authors.initials: AI
authors.lastname: Sanni
keywords: Cereal; Pichia kudriavzevii OG32; fermentation; probiotics; volatile compounds