Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Gopal Kedia; J. A. Vazquez; S. Pandiella

doi:10.1016/j.jfoodeng.2008.04.020

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Gopal Kedia, J. A. Vazquez, S. Pandiella

Cyfadran Cyfrifiadureg, Peirianneg a Gwyddoniaeth

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

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Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL).

Iaith wreiddiol	Saesneg
Tudalennau (o-i)	246 - 249
Nifer y tudalennau	3
Cyfnodolyn	Journal of Food Engineering
Cyfrol	89
Rhif cyhoeddi	2
Dynodwyr Gwrthrych Digidol (DOIs)	https://doi.org/10.1016/j.jfoodeng.2008.04.020
Statws	Cyhoeddwyd - 28 Ebrill 2008

Mynediad at Ddogfen

10.1016/j.jfoodeng.2008.04.020Trwydded: CC BY-NC-ND

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title = "Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum",

abstract = "Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL).",

keywords = "lactobacillus plantarum, probiotic, fermentation, oat flour",

author = "Gopal Kedia and Vazquez, {J. A.} and S. Pandiella",

year = "2008",

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doi = "10.1016/j.jfoodeng.2008.04.020",

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T1 - Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

AU - Kedia, Gopal

AU - Vazquez, J. A.

AU - Pandiella, S.

PY - 2008/4/28

Y1 - 2008/4/28

N2 - Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL).

AB - Whole oat flour obtained by hammer milling was fermented with Lactobacillus plantarum along with white flour and bran in order to compare the suitability of these substrates for the production of a probiotic beverage. The three substrates show a viable cell concentration at the end of fermentation above the minimum required in a probiotic product. The highest cell concentration was observed in white flour (9.16 Log10 CFU/mL) and the lowest in the bran sample (8.17 Log10 CFU/mL).

KW - lactobacillus plantarum

KW - probiotic

KW - fermentation

KW - oat flour

U2 - 10.1016/j.jfoodeng.2008.04.020

DO - 10.1016/j.jfoodeng.2008.04.020

M3 - Article

VL - 89

SP - 246

EP - 249

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

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