Low–fat high–protein fermented milk product with oat extract as a nature stabilizer
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Kuupäev
2020
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Nowadays, the use of plant components in terms of their pronounced functional
properties is of high relevance. Oat extract contains gums, β–glucans, vitamins (A, B1, B5, B9,
PP, H), minerals (Fe, I, K, Si, Mn, Cu, Mo, etc.) and essential amino acids. It has been proven
that a long–term use of β–glucans showed the reduction of the risk of cardiovascular disease and
diabetes and the regulation of cholesterol and blood sugar. β glucans also have immunoprotective,
anti–inflammatory, antimicrobial, prebiotic effects and improve intestinal motility. The aim of
study was to develop the technology of low–fat high–protein fermented milk product with
functional characteristics. Oat extract was used as a natural stabilizer and a source of β–glucans.
Maceration technique was used for the extraction. The recommended extraction parameters were
established and physicochemical characteristics of the extract were studied. The recommended
doses of oat extract when introduced into milk and the optimal heat treatment conditions of the
milk–oat mixture were determined. The influence of temperature on the gel–forming properties
of oat extract was investigated. The effect of oat extract on rheological behavior, water–holding
ability and shelf life of the finished product was studied. Regular consumption of lactic acid
microorganisms has a positive effect on the digestive system and metabolism. Based on the
organoleptic characteristics and physicochemical changes during the fermentation process in
comparison with the control sample (without oat extract), the recommended starter culture
combinations (Lactobacillus acidophilus, Lactococcus lactis subsp, Lactobacillus bulgaricus)
were proposed.
Kirjeldus
Märksõnad
β–glucans, oat extract, fermented milk product, articles