Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central compos...

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Autores: Bernat Pérez, Neus, Rodríguez García, Julia, Cháfer Nácher, Maite|||0009-0009-5727-8306, González Martínez, María Consuelo|||0000-0001-9993-8303, Chiralt, Amparo|||0000-0003-1134-8144
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/150426
Acceso en línea:https://riunet.upv.es/handle/10251/150426
Access Level:acceso abierto
Palabra clave:Fermented oat milk
Probiotic
Prebiotic
Response surface methodology
Formula optimisation
TECNOLOGIA DE ALIMENTOS
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spelling Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganismsBernat Pérez, NeusRodríguez García, JuliaCháfer Nácher, Maite|||0009-0009-5727-8306González Martínez, María Consuelo|||0000-0001-9993-8303Chiralt, Amparo|||0000-0003-1134-8144Fermented oat milkProbioticPrebioticResponse surface methodologyFormula optimisationTECNOLOGIA DE ALIMENTOS[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 ℃ in terms of pH, acidity, β-glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 107/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. β-glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non-dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt-like shelf life.This research was supported by the Universitat Politecnica de Valencia (PAID-05-11-2740). This work was also supported by the Conselleria de Educacion of Valencia government, which granted the author N. Bernat (ACIF/2011).SAGE PublicationsDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneralitat ValencianaUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20152015-03-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/150426reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneralitat Valenciana https://doi.org/10.13039/501100003359 ACIF%2F2011%2F029Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-11-2740 Desarrollo de Productos Fermentados a Partir de Leches de Cerales y Frutos Secosopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1504262026-06-13T07:49:27Z
dc.title.none.fl_str_mv Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
title Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
spellingShingle Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
Bernat Pérez, Neus
Fermented oat milk
Probiotic
Prebiotic
Response surface methodology
Formula optimisation
TECNOLOGIA DE ALIMENTOS
title_short Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
title_full Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
title_fullStr Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
title_full_unstemmed Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
title_sort Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
dc.creator.none.fl_str_mv Bernat Pérez, Neus
Rodríguez García, Julia
Cháfer Nácher, Maite|||0009-0009-5727-8306
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author Bernat Pérez, Neus
author_facet Bernat Pérez, Neus
Rodríguez García, Julia
Cháfer Nácher, Maite|||0009-0009-5727-8306
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author_role author
author2 Rodríguez García, Julia
Cháfer Nácher, Maite|||0009-0009-5727-8306
González Martínez, María Consuelo|||0000-0001-9993-8303
Chiralt, Amparo|||0000-0003-1134-8144
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Generalitat Valenciana
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Fermented oat milk
Probiotic
Prebiotic
Response surface methodology
Formula optimisation
TECNOLOGIA DE ALIMENTOS
topic Fermented oat milk
Probiotic
Prebiotic
Response surface methodology
Formula optimisation
TECNOLOGIA DE ALIMENTOS
description [EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 ℃ in terms of pH, acidity, β-glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 107/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. β-glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non-dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt-like shelf life.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-03-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/150426
url https://riunet.upv.es/handle/10251/150426
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Generalitat Valenciana https://doi.org/10.13039/501100003359 ACIF%2F2011%2F029
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-11-2740 Desarrollo de Productos Fermentados a Partir de Leches de Cerales y Frutos Secos
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv SAGE Publications
publisher.none.fl_str_mv SAGE Publications
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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