| Autor: |
Maureen C. Ojinnaka, Joel Ndife, Adindu Linus-Chibuezeh, Vanessa C. Ezeocha |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Journal of Food Processing & Technology. 10 |
| DOI: |
10.35248/2157-7110.19.10.806 |
| Popis: |
The development of functional foods to promote health is currently of global relevance. Prebiotics are food ingredients that exert beneficial health effects on the host by stimulating the growth of probiotics. This work examined the potential of brown rice in the production of probiotic beverage (PB) inoculated with Lactobacillus acidophilus and Streptococcus thermophillus. The beverage quality and probiotic viability were evaluated over 4 weeks storage and compared with a control beverage (CB) which was produced without inoculation. The physicochemical analyzes result showed viscosity of PB (601-1200 cp) to be higher than CB (500-550 cp). The specific gravity of PB (0.99-1.90) was not significantly different from CB (1.00-1.92). The % Brix increased more in PB (6.10-7.00) than in CB (4.90-6.50). There was more reduction in pH in a probiotic beverage (5.32-4.77) than in the control (6.21-5.96). The total microbial count at the end of fermentation ranged from 3.3 × 108 to 4.1 × 109 CFU/ml for PB and 1.0 × 101 to 3.3 × 103 CFU/ml for the control sample CB. There were no detectable fungi and coliform growths in the probiotic sample (PB). However, a range of 1.1 × 101 to 4.2 × 103 CFU/ml fungi and |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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