Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

다국어 초록 (Multilingual Abstract)

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.