Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres, Patricio J.; Peñas, Elena; Martínez‐Villaluenga, Cristina; García-Mora, Patricia; Frı́as, Juana

doi:10.1016/j.lwt.2018.10.008

Cited by 62 publications

(33 citation statements)

References 40 publications

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“…were used at different percentages in water, usually from 15% to 35%. This amount was selected to achieve optimal PBYL texture after gelatinization at high temperature [ 14 , 23 , 27 , 32 , 33 , 34 ]. Similar ratios were also used for cereal-legume blends including, for example, rice, soy, oat, barley and emmer flours [ 13 ], or rice, lentil, and chickpea flours [ 14 ].…”

Section: Texture: Role Of the Bioprocessing Optionsmentioning

confidence: 99%

“…The use of cereal ingredients, for example, corresponds to PBYL characterized by carbohydrates content which is usually higher than dairy counterparts. Nevertheless, high concentration of fibers can be obtained by using whole grains, as in the case of YL products obtained with oat flakes and brown rice [ 27 , 34 ]. Besides dietary fibers, the use of pseudocereals and legumes also allows to obtain high level of high biological-value proteins, as reported when quinoa, soy, lupin, lentil and chickpea flours were used as the main YL ingredients [ 11 , 14 , 33 , 41 ].…”

Section: Nutritional and Functional Aspects: Matrix- And Fermentatmentioning

confidence: 99%

See 1 more Smart Citation

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

146

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Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

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Section: Texture: Role Of the Bioprocessing Optionsmentioning

confidence: 99%

Section: Nutritional and Functional Aspects: Matrix- And Fermentatmentioning

confidence: 99%

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

146

View full text Add to dashboard Cite

show abstract

“…Recently, yoghurt‐like products were developed from BR, soaked BR, or GBR of 48 hr and 96 hr germination by lactic acid fermentation. Fermented GBR of 96 hr germination showed the highest phenolic concentrations, antioxidant activity, angiotensin converting enzyme inhibition, and panelists’ acceptability (Cáceres, Peñas, Martínez‐Villaluenga, García‐Mora, & Frías, ). Therefore, different highly acceptable and healthy food types can be produced from BR by optimization of processing conditions.…”

Section: Development Of Food Productsmentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

206

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…It has been largely demonstrated that lactic acid fermentation improves sensory characteristics, nutritional quality, texture and safety of starch-containing vegetables including cereals [ 7 ]. Strong scientific evidence support the beneficial effects of lactic acid bacteria fermentation in cereal matrices by enhancing the content and bioavailability of phenolic compounds, γ-aminobutyric acid (GABA) and antioxidant, anti-hypertensive and anti-inflammatory activities [ 8 , 9 , 10 ]. A number of recent investigations have evidenced that cereals are good fermentable substrates for lactic acid bacteria (LAB) that can be used as raw materials for development of probiotic beverages with enhanced nutritional properties [ 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

Self Cite

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This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Development of a multifunctional yogurt-like product from germinated brown rice

Cited by 62 publications

References 40 publications

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

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