Abstract
The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer’s health. The SOE contains soluble fiber, whose major soluble fraction is composed of β-glucan contains soluble antioxidants such as ferulic acid, avenanthramides and other phenolic acids. The purpose of this study was to develop a fermented dairy beverage containing SOE, evaluating the viability of the probiotic culture, the fatty acid profile, phenolic compounds content and sensory characteristics during the storage. It was verified that Lactobacillus casei remained viable during the 21 days of storage (count above 7 Log CFU.mL−1) and that the addition of SOE does not affect the viability of probiotic bacteria. The levels of bioactive compounds soluble in aqueous medium, increased between the beginning of the experiment and the end, being influenced by the addition of SOE. Seven fatty acids were found in all formulations with a prevalence of C16:0 followed by C18:1. The addition of SOE in the formulation contributes to a significant increase in linoleic acid (C18:2n6). The sensory evaluation of the fermented oat dairy beverage with L. casei (BAC) was positive: the product was highly appreciated by consumers, with acceptance rate of 84.4%. The combination of SOE, with L. casei in the production of novel probiotic fermented dairy beverage, was technologically feasible, improving the functional properties of the product and offering health benefits to the consumer. More studies should be made to evaluate the composition and functional properties of SOE.
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Author Vera Maria Klajn: Conceptualization, Methodology, Data curation and Writing- Original draft preparation; Camila Waschburger Ames: Methodology, Data curation and Writing; Kamila Furtado da Cunha: Methodology, Data curation, and Writing; Alexandre Lorini: Methodology and Data curation; Helen Cristina dos Santos Hackbart: Methodology and Data curation; Pedro José Sanches Filho: Methodology and Data curation; Claudio Eduardo dos Santos Cruxen: Methodology, Data curation and Writing- Original draft preparation; Ângela Maria Fiorentini: Conceptualization, Methodology, Data curation and Writing- Original draft preparation.
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Klajn, V.M., Ames, C.W., da Cunha, K.F. et al. Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability. J Food Sci Technol 58, 3444–3452 (2021). https://doi.org/10.1007/s13197-021-04973-1
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DOI: https://doi.org/10.1007/s13197-021-04973-1