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

Duru, Kingsley C., Kovaleva, ElenaG., Danilova, IrinaG., Belousova, AnnaV.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 9-15
Lactobacillus acidophilus, Streptococcus thermophilus, antioxidant activity, isoflavones, oat flour, oats, odors, probiotics, starter cultures, storage temperature, storage time, viability
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.