Document Detail


Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent.
MedLine Citation:
PMID:  20629892     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Consumption of a food product containing prebiotics and probiotics has been recognized as an important factor in lowering risk of intestinal cancer and gastrointestinal diseases and risks associated with high cholesterol. An oats-based symbiotic yogurt-like food (Oagurt) was developed using oats and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium), with pre-polymerized whey protein (PWP) as a gelation agent. The product was also fortified with inulin to increase soluble fiber, minerals, and vitamins. Physico-chemical analyses and 9 wk shelf life for viability of probiotics and changes in pH and viscosity were carried out for formulations with (F) and without (C) fortification. Results of the shelf life study showed that both L. casei and Bifidobacterium remained at therapeutic levels: 4.8 x 10(6) CFU/g (F), 4.3 x 10(6) CFU/g (C) and 3.1 x 10(6) CFU/g (F), 3.17 x 10(6) CFU/g (C) after 9 wk. However L. acidophilus did not survive after 3 wk. Viscosity and pH decreased significantly during the study with the difference between formulations also significant for pH (P < 0.0001). Scanning electron microscopy of samples revealed that the pre-polymerized whey protein played a major role in the structure of the gel with an increased protein network structure visible at higher PWP levels. A consumer acceptability study showed that the product was "fair" for all organoleptic attributes.
Authors:
Helen Walsh; Jane Ross; Gregory Hendricks; Mingruo Guo
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M327-37     Citation Subset:  IM    
Affiliation:
Dept. of Nutrition and Food Sciences, Univ. of Vermont, Burlington, VT 05405, USA.
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MeSH Terms
Descriptor/Qualifier:
Avena sativa*
Consumer Satisfaction / statistics & numerical data*
Dietary Fiber / analysis
Fermentation
Gels / chemistry*
Humans
Hydrogen-Ion Concentration
Microscopy, Electron, Scanning
Milk Proteins / chemistry*
Physicochemical Phenomena*
Probiotics / chemistry*
Viscosity
Yogurt / analysis*
Chemical
Reg. No./Substance:
0/Gels; 0/Milk Proteins; 0/whey protein

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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