Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Kingsley C. Duru, Elena G. Kovaleva, Irina G. Danilova, Anna V. Belousova

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The aim of the present work is to develop a synbiotic oat product fermented with the mixed probiotic strain of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) and enriched with isoflavones. Three probiotics fermented oat flour samples coded A, B, and C were designed utilizing traditional starter culture S. thermophilus and probiotic culture L.acidophilus. The sample coded C was a control sample, whereas the sample A and B were enriched with isoflavones rich extract at different concentrations, namely, 0.32 mg/mL and 0.16 mg/mL, respectively. The viability of the probiotic bacteria, antioxidant activity, physiochemical parameters were evaluated during 4 weeks of storage at 4 °C. The addition of isoflavone-rich extract increased both the antioxidant activity but decreased the viability of the probiotic bacteria during storage. Panellists generally indicated their overall acceptance for the isoflavones enriched product, however, further research is needed to improve on the aroma of the product.
Original languageEnglish
Pages (from-to)9-15
Number of pages7
JournalLWT
Volume111
DOIs
Publication statusPublished - 2019
Externally publishedYes

Keywords

  • Isoflavones
  • Probiotics
  • Sensory properties
  • Oat flour
  • Antioxidant activity

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