Production of oat bran functional probiotic beverage using Bifidobacterium lactis
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ORIGINAL PAPER
Production of oat bran functional probiotic beverage using Bifidobacterium lactis Azadeh Asadzadeh1 · Hossein Jalali1 · Mohammad Hossein Azizi2 · Abdorreza Mohammadi Nafchi3 Received: 20 June 2020 / Accepted: 24 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract A non-dairy probiotic beverage based on oat bran extract was produced through fermentation of beverage using a probiotic strain Bifidobacterium lactis. Physicochemical characteristics, viability of probiotic bacteria, and sensory specification were investigated during three weeks of refrigerated storage with various concentration of oat bran extract and carbon dioxide in grape flavor beverage. It was observed that the acidity of the beverage samples significantly increased by increasing the percentage of oat bran extract and carbon dioxide, while the Brix decreased during storage and reached the lowest value after 21 days. The viability of the bacteria was significantly enhanced by increasing the amount of carbon dioxide and oat bran extract concentration until the 14th day after fermentation. The viability extremely decreased with increasing the storage time to 21 days. Oat bran is a rich source of nutrients including carbohydrates, protein, minerals, vitamins and soluble β-glucan. The use of oat bran as a profitable substrate to produce a non-dairy grape flavor probiotic beverage was examined. Due to high viability of the Bifidobacterium lactis after two weeks of storage at 4 °C, the formulation was characterized with 15% (w/v) oat bran extract and 1% carbon dioxide. The highest sensory score was obtained by 15% (w/v) oat bran extract and 0.5% carbon dioxide sample. Therefore, incorporation of the oat bran in formulated grape flavor probiotic could enhance the nutritional value of the beverage. Keywords Probiotic · Bifidobacterium lactis · Non-dairy Beverage · Viability
Introduction The probiotics as dietary supplements are attracted notable attention due to their ability to increase and improve the diversity and activity of the gut flora [1–6]. They are “living microorganisms that have beneficial effects on human health by maintaining or improving the balance of gut microbiota” [7]. Most of the probiotic products on the market are dairy products. The health hazards caused by excessive use of * Hossein Jalali [email protected] * Abdorreza Mohammadi Nafchi [email protected] 1
Food Sciences and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
2
Department of Food Sciences and Technology, Tarbiat Modares University, Tehran, Iran
3
Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia
dairy products such as obesity, lactose intolerance, cholesterol content, and milk protein sensitivity have increased the demand for non-dairy probiotic products [8–10]. The most important qualitative index of a probiotic product is viability or the number of the probiotic li
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