Academic Journal
Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat
| العنوان: | Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat |
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| المؤلفون: | Gallo, Marianna, Nigro, Federica, Passannanti, Francesca, Salameh, Dana, Schiattarella, Paola, Budelli, Andrea, Nigro, Roberto |
| المصدر: | التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 6 عدد 3 (2019): Summer; 165-172 ; Applied Food Biotechnology; Vol. 6 No. 3 (2019): Summer; 165-172 ; بیوتکنولوژی غذایی کاربردی; دوره 6 شماره 3 (2019): Summer; 165-172 ; 食品生物技术的应用; 卷 6 编号 3 (2019): Summer; 165-172 ; 2423-4214 ; 2345-5357 |
| بيانات النشر: | National Nutrition and Food Technology Research Institute |
| سنة النشر: | 2019 |
| المجموعة: | Portal of Scientific Journals at Shahid Beheshti University of Medical Science |
| مصطلحات موضوعية: | ▪ Cereal flour ▪ Lactic fermentation ▪ Lactobacillus paracasei CBA L74 ▪ Probiotics, Food Processing Biotechnology, Functional Food Biotechnology, Fermentation processing |
| الوصف: | Background and objective: Consumers show increasing interests in probiotic foods and lactic acid fermentations. Cereal flour, can be a good fermentable substrate due to its prebiotic nature; from which, synbiotic products can be prepared. The aim of the current study was to investigate if three various cereal flours rice, oat and wheat would be good potentially functional foods.Material and methods: Fermentation tests were carried out on rice, oat and wheat flours, using Lactobacillus paracasei CBA L74 and 1.5-L fermenter with 1-L working volume. After 24 h, microbial growth, pH value, lactic acid production and starch consumption were assessed.Results and conclusion: In all three flours, pH reduction was seen; particularly in rice flour. The highest Lactobacillus growth and lactic acid production were achieved at the end of rice fermentation. The greatest starch consumption was reported at the end of rice fermentation. In conclusion, lactic fermentation of cereals as potentially functional foods was possible for the three flours. However, the best result belonged to rice flour.Conflict of interest: The authors declare no conflict of interest. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | https://journals.sbmu.ac.ir/afb/article/view/24299/pdf; https://journals.sbmu.ac.ir/afb/article/view/24299 |
| DOI: | 10.22037/afb.v6i3.24299 |
| الاتاحة: | https://journals.sbmu.ac.ir/afb/article/view/24299 https://doi.org/10.22037/afb.v6i3.24299 |
| Rights: | Copyright (c) 2019 Applied Food Biotechnology ; https://creativecommons.org/licenses/by-nc/4.0 |
| رقم الانضمام: | edsbas.B6DE7CDD |
| قاعدة البيانات: | BASE |
| DOI: | 10.22037/afb.v6i3.24299 |
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