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

Faculty of Computing, Engineering and Science

Research output: Contribution to journal › Article › peer-review

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).

Original language	English
Pages (from-to)	246 - 249
Number of pages	3
Journal	Journal of Food Engineering
Volume	89
Issue number	2
DOIs	https://doi.org/10.1016/j.jfoodeng.2008.04.020
Publication status	Published - 28 Apr 2008

Keywords

lactobacillus plantarum
probiotic
fermentation
oat flour

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10.1016/j.jfoodeng.2008.04.020Licence: 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).",

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AU - Kedia, Gopal

AU - Vazquez, J. A.

AU - Pandiella, S.

PY - 2008/4/28

Y1 - 2008/4/28

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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

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 2

ER -

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

Abstract

Keywords

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