18F-10 |
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B. H. RICE1, M. Guo, and S. Gokavi1. (1) Dept. of Nutrition and Food Sciences, Univ. of Vermont, 214 Carrigan Hall, Burlington, VT 05405 Oats and probiotics are recognized for their health benefits. The objective of this study was to develop a yogurt-like fermented oat product. Optimum conditions for polymerization of whey proteins and optimum fermentation conditions were studied. The fermented oat product was formulated using oat flour, sugar, and prepolymerized Whey Protein Isolate (WPI) as the gelation agent. The oat slurry (5% oat flour and 7% sugar in water) was sterilized at 121 °C for 15 min. The sterilized oat slurry and polymerized whey proteins were fermented at 43 °C for about 4 hr, using YoFast 10 commercial starter culture and probiotic mix (Chr. Hansen), which contains Streptococcus thermophilus, L. delbrueckii subsp bulgaricus, L. acidophilus, L. casei, and Bifidobacteria. Chemical composition of the prototype product was analyzed for total solids, fat, soluble fiber, insoluble fiber, and ash. Their contents were 10.8% ± 0.1, 1.34% ± 0.2, 0.22% ± 0.1, 0.83% ± 0.3, and 0.1% ± 0.0, respectively. The product had pH 4.3 ± 0.0, viscosity 940 ± 36.1 mPas, and titratable acidity 0.14% ± 0.01. The concentrations of calcium, magnesium, potassium, sodium, and iron were 7.5 ± 0.2, 7.2 ± 0.6, 18.3 ± 1.8, 7.8 ± 0.3, and 0.3 ± 0.0, respectively. In conclusion, the results of this study indicate that an oat-based yogurt-like product containing probiotics can be formulated and manufactured using prepolymerized WPI as the gelation agent. Future studies include survivability of probiotics and microstructure analysis of the symbiotic oat-based yogurt-like product.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |