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

Keyphrases

• Antioxidant Activity 25%
• Enzyme Addition 25%
• Enzyme Preparation 25%
• Fermentation 50%
• Fermentation Conditions 25%
• Fermented Oats 25%
• Flakes 25%
• Functional Beverage 25%
• Hydrolysis Index 25%
• Inoculum 25%
• L. Plantarum 25%
• Lactic Acid Bacteria 100%
• Non-fermented 25%
• Nutritional Properties 25%
• Oat Flakes 100%
• Polyphenols 25%
• Processing Conditions 25%
• Sensory Analysis 25%
• Sensory Properties 50%
• Technological Options 25%
• Technological Properties 25%
• Typical Features 25%
• Yogurt-like 100%

INIS

• antioxidants 16%
• availability 16%
• bacteria 100%
• beverages 100%
• comparative evaluations 16%
• control 16%
• enzymes 33%
• fermentation 50%
• flavor 16%
• growth 16%
• hydrolysis 16%
• in vitro 16%
• lactic acid 100%
• oats 100%
• odor 16%
• ph value 16%
• polyphenols 16%
• processing 16%

Food Science

• Antioxidant Capacity 50%
• Fermentation Conditions 50%
• Hydrolysis Index 50%
• Lactic Acid Bacteria 100%
• Polyphenol 50%
• Sensory Analysis 50%
• Sensory Properties 50%
• Technological Property 50%
• Yogurt 100%