Technological study of an oat-based fermented product

Technological study of an oat-based fermented product

Dettagli Bibliografici
Parent link:IFOST 2012: The 7th International Forum on Strategic Techology, September 17-21, 2012, Tomsk/ National Research Tomsk Polytechnic University (TPU).— , 2012
Vol. 1.— 2012.— P. 127-129
Autore principale: Tsetsegmaa R.
Altri autori: Tsetsegee D.
Riassunto:Continuous development of new functional foods is the response of science and industry to the increased consumer awareness regarding health and the role of foods for improving quality of life. Oats and probiotics have long been recognized for their health benefits. In the present study was carried thetechnological study of fermented product based on oat bran. In an attempt to develop a fermented, non-dairy product based on oats, oat bran suspension was fermented with a mixture of starter culture containing Str. thermophilus, L. bulgaricus and L. acidophilus. The oat base was heat treated for 10 min at 95 °C prior to inoculation. Several factors, such as fermentation time, starter culture concentration, oat bran and sucrose content, affecting the fermentation process, were established. It was found that the 10% starter culture, 5% oat bran and 5% sucrose content to the oat mash are more appropriate for obtaining a probiotic product. The appropriate fermentation time was 8 h. The viable cell counts reached at the end of process were about 6 ×109 cfu ml-1.
Lingua:inglese
Pubblicazione: 2012
Serie:Section 1. Chemical engineering and "Green technology"
Soggetti:
молочнокислые бактерии
брожение
пробиотики
пребиотики
Natura: Capitolo di libro
KOHA link:https://koha.lib.tpu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=259923

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