Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Journal of Functional Foods

Didem Sözeri¹  Kübra Aktaş²  Hale İnci Öztürk³  Talha Demirci⁴  Nihat Akın⁴ 

[1] Corresponding author.;Gümüşhane University, Faculty of Engineering and Natural Sciences, Food Engineering Department, Gümüşhane 29100, Turkey;Namık Kemal University, Faculty of Agriculture, Department of Food Engineering, Tekirdağ 59030, Turkey;Selçuk University, Faculty of Agriculture, Department of Food Engineering, Selçuklu, Konya 42049, Turkey;

关键词: Yoghurt;    Rice bran;    Prebiotic;    Probiotic;   

DOI  :  

来源: DOAJ

【 摘 要 】

Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.

【 授权许可】

Unknown