Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes

Abstract

Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR-1 supplemented with oat (PYO), barley (PYB), quinoa (PYQ), mung bean (PYM) or adzuki bean (PYA). There were no significant differences (P > 0.05) in microbial counts between samples. The mean counts (910 8 CFU/mL) of L. rhamnosus GR-1 for PYC, PYB, PYO, PYQ, PYA and PYM were 4.2, 4.7, 5.7, 8.2, 1.4 and 3.0, respectively. Sensory evaluation showed that there is potential for incorporating grains such as oat, barley and adzuki bean in probiotic yoghurt.

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

“…The lowest pH number was for free-fat fermented drink which supplemented with 2% oat (D 4 ) stored for 21 days of 3.93. Results of pH values are in accordance with Soltani et al (2017).…”

“…The beneficial effects of probiotics on gastrointestinal diseases have been widely described specially inflammations caused by Helicobacter pylori (Behnsen et al 2013;Sarowska et al 2013 andNasr et al 2017). Moreover, the growth and survival of probiotic strains depends on available nutrients in dairy products and some functional ingredients such as oat which may act as prebiotic agents (Soltani et al, 2017). Oat is associated with many health benefits as it contains major sources of β-glucan which is considered as the main functional component of cereal fibers.…”

“…In addition, oat grains are a rich source of manganese, molybdenum, phosphorus, biotin, vitamin B1, magnesium, zinc and dietary fiber. (Russo et al 2012;Soong et al 2014 andSoltani et al, 2017). Probiotic yoghurts fortified with whole grains have the potential to help consumers incorporate nutritious foods with added health benefits to their diet.…”

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

“…A few studies have reported positive outcomes in using prebiotics with probiotic culture [16,20,24,[28][29][30][31][32]. The prebiotics seem to enhance the growth and viability of probiotics.…”

“…Apart from ensuring the viable cell count of probiotics for the duration of the rice puddings' shelf life, short-chain inulin, long-chain inulin, and oat in rice puddings can offer additional health benefits and nutritional value to the consumer. Various studies indicate that probiotic products fortified with inulin and oat are well received with panellists and that there is an interest in such a product [28,37,38].…”