Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B

Foods

Muthu Dharmasena²  Felix Barron¹  Angela Fraser²  Xiuping Jiang² 

[1] Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;

关键词: non-dairy probiotics;    coconut water-oatmeal;    fermentation;    viability;    shelf life;   

DOI  :  10.3390/foods4030328

来源: mdpi

【 摘 要 】

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.