English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/130893
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Lactobacillus plantarum strains for multifunctional oat-based foods

AutorRusso, Pasquale; De Chiara, M. L. V.; Capozzi, Vittorio; Arena, Mattia P.; Amodio, M. L.; Rascón, A.; Dueñas, María Teresa; López, Paloma ; Spano, Giuseppe
Palabras claveOat-based foods
Probiotic
Oat β-glucan
Exopolysaccharides
Riboflavin
Fecha de publicaciónmay-2016
EditorElsevier
CitaciónLWT - Food Science and Technology Volume 68, 288–294 (2016)
ResumenFermented oat-based foods offer attractive prospects within the market of non-dairy functional products, since they are suitable substrates for the delivery of probiotic microorganisms, and are significant sources of dietary fiber, both insoluble and soluble such as β-glucan, good quality fat and other phytochemicals important for human health.
In the present work, whole oat flour was fermented with probiotic Lactobacillus plantarum strains to produce new functional foods with improved nutritional and technological features. Viability of the probiotic and the main technological, physico-chemical, nutritional and sensorial parameters were monitored at 7, 14 and 21 days of cold storage. The microbial survival was higher than 5x108 cfu g−1 at the end of the shelf life. After the fermentation step, viscosity was higher in products inoculated with the exopolysaccharide-producing L. plantarum strain Lp90. However, a subsequent viscosity reduction was detected in all the samples throughout the storage period, consistent with the observed concentration decrease of the oat β-glucan. Vitamin B2 content was about two-fold higher in products fermented by the riboflavin-overproducing LpB2, and in these samples the riboflavin concentration further increased during cold storage.
Descripción28 p.-5 fig
Versión del editorhttp://dx.doi.org/10.1016/j.lwt.2015.12.040
URIhttp://hdl.handle.net/10261/130893
DOI10.1016/j.lwt.2015.12.040
ISSN0023-6438
Aparece en las colecciones: (CIB) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Russo_Paloma López_2015.pdfPostprint971,13 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.