Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats andLactobacillus reuteriATCC 55730
| Autor: | Yasmina Barboza, M Patricia Piñero, Katynna Parra, L. M. Medina, Enrique Márquez |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Limosilactobacillus reuteri
Avena Chemical Phenomena Cultured Milk Products Food Handling Colony Count Microbial Sensation Food storage law.invention Food Preferences Probiotic Cajanus Functional food Functional Food Refrigeration law Food Quality Humans Viability assay Food science Microbial Viability biology food and beverages Hydrogen-Ion Concentration Venezuela biology.organism_classification Lactobacillus reuteri Food Storage Fermentation Seeds bacteria Food quality Nutritive Value Food Science |
| Zdroj: | International Journal of Food Sciences and Nutrition. 63:813-820 |
| ISSN: | 1465-3478 0963-7486 |
| Popis: | The purpose of this study was to investigate the survival of Lactobacillus reuteri ATCC 55730 in creams, prepared with pigeon peas and oat. Products were analysed to determine their content of protein, fibre, fat, carbohydrates and degree of likeness. Viable numbers of L. reuteri and pH were determined after 1, 7, 14, 21 and 28 days of storage at 4°C. Results showed significant differences (P0.05) in protein, fat, fibre and carbohydrate content between creams. No significant differences (P0.05) were found on sensory quality between control and creams with L. reuteri. After 28 days, the cell viability was above 7 log cfu/g in all creams. L. reuteri ATCC 55730 had the highest viability in cream with 40% pigeon pea and 20% oat (8.16 log cfu/g). In conclusion, due to its acceptability and highly nutritious value, the product could be used so as to support the growth of L. reuteri. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |