Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

N. Luana, Rossana Coda, J.A. Curiel, Kaisa Poutanen, M. Gobbetti, C.G. Rizzello (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

50 Citations (Scopus)

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 pH. 4.2 to ca. 8. h, 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.
Original languageEnglish
Pages (from-to)17-26
Number of pages9
JournalInternational Journal of Food Microbiology
Volume185
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Yogurt
flakes
Beverages
yogurt
beverages
lactic acid bacteria
oats
Lactic Acid
manufacturing
Bacteria
Fermentation
fermentation
Polyphenols
Enzymes
enzymes
sensory properties
polyphenols
inoculum
Hydrolysis
flavor

Keywords

  • oat flakes
  • fermentation
  • starters
  • lactic acid bacteria
  • functional beverages

Cite this

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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 pH. 4.2 to ca. 8. h, 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.",
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author = "N. Luana and Rossana Coda and J.A. Curiel and Kaisa Poutanen and M. Gobbetti and C.G. Rizzello",
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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. / Luana, N.; Coda, Rossana; Curiel, J.A.; Poutanen, Kaisa; Gobbetti, M.; Rizzello, C.G. (Corresponding Author).

In: International Journal of Food Microbiology, Vol. 185, 2014, p. 17-26.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Luana, N.

AU - Coda, Rossana

AU - Curiel, J.A.

AU - Poutanen, Kaisa

AU - Gobbetti, M.

AU - Rizzello, C.G.

PY - 2014

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AB - 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 pH. 4.2 to ca. 8. h, 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.

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KW - starters

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