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RISS 인기검색어
- 검색키워드
- 저자 : Mingruo Guo (검색결과 2 건)
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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage
Wang, Cuina,Liang, Shuxia,Wang, Hao,Guo, Mingruo 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The objectives of this study were to develop a symbiotic oat-based beverage (SOB) and to analyze its physiochemical properties and the probiotic survivability. The beverage base was prepared by fermenting a mix containing oat flour (10%, w/w), sugar (4%, w/w), and inulin (1%, w/w) with a commercial Lactobacillus plantarum (0.003%, w/w) at $30^{\circ}C$ for 12 h. The SOB was formulated using the fermented oat base, sugar, stabilizers (pectin and ${\lambda}$-carrageenan), vitamin C, and citric acid. The beverage was analyzed for total solids ($11.65{\pm}0.22%$), protein ($0.58{\pm}0.02%$), fat ($0.37{\pm}0.02%$), carbohydrate ($10.70{\pm}0.33%$), ash ($0.14{\pm}0.01%$), and dietary fiber ($0.70{\pm}0.05%$). The pH value of the beverage was stable at about 3.60 during 7-week storage. Lactobacillus plantarum population in the beverage remained above $10^7CFU/g$ throughout the storage. Oat-based beverage is a low fat and high dietary fiber symbiotic food.
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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage
Cuina Wang,Shuxia Liang,Hao Wang,Mingruo Guo 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The objectives of this study were to develop a symbiotic oat-based beverage (SOB) and to analyze its physiochemical properties and the probiotic survivability. The beverage base was prepared by fermenting a mix containing oat flour (10%, w/w), sugar (4%, w/w), and inulin (1%, w/w) with a commercial Lactobacillus plantarum (0.003%, w/w) at 30 C for 12 h. The SOB was formulated using the fermented oat base, sugar, stabilizers (pectin and k-carrageenan), vitamin C, and citric acid. The beverage was analyzed for total solids (11.65 ± 0.22%), protein (0.58 ± 0.02%), fat (0.37 ± 0.02%), carbohydrate (10.70 ± 0.33%), ash (0.14 ± 0.01%), and dietary fiber (0.70 ± 0.05%). The pH value of the beverage was stable at about 3.60 during 7-week storage. Lactobacillus plantarum population in the beverage remained above 107 CFU/g throughout the storage. Oat-based beverage is a low fat and high dietary fiber symbiotic food.
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