Survival of
            <i>Lactobacillus paracasei</i>
            subsp.
            <i>paracasei</i>
            LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage

Medeiros, Júlia Carvalho de; Veloso, Larissa Fonseca; Moura, Joyce Brenda Parente de; Mendonça, Márcio Antônio; Alencar, Ernandes Rodrigues de; Roseira, João Paulo Santos; Ferreira, Wallas Felippe de Souza; Pratesi, Riccardo; Leandro, Eliana dos Santos

doi:10.1111/jfpp.14780

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…In contrast, El-Hawary et al (2019) reported that the addition of oat flour in the production of stirred yoghurt decreased the total solids of yoghurt. In addition, de Medeiros et al (2020) found a slight decrease in total solids of cottage cheese produced with added oatmeal flour. On the other hand, no significant differences (p ≤ .05) in crude fat contents were observed between treated processed cheese samples and control cheese, while a significant difference (p ≤ .05) was noted in pH values between treated and control cheese.…”

Section: Chemical Characteristicsmentioning

confidence: 97%

Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Hamdy

Hassan

Ahmed

et al. 2021

J. Food Process. Preserv.

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Functional foods have become a basic requirement for every consumer seeking for healthy food and good life style. In this regard, the consumer is looking for the functional food on shelves or modyfing their meals to include some ingredients that have functional properties, which help him for preventing cardiovascular diseases and lowering blood pressure. Oats (Avena sativa) are the promising grains with interesting health benefits that can meet consumer requirements when consumed or made as a part of his meals. It contains the soluble fiber beta-glucan (β-glucan) with many functional and bioactive characteristics (Shvachko et al., 2021). Oats contain high level of functional protein with valuable amino acids, lipids with high level of polyunsaturated fatty acids, active antioxidants, tocopherols, and avenanthramides (Barcchiya et al., 2017). In addition, oats play a vital role in the reduction of human cholesterol level, lowering diabetes, high blood pressure, dyslipidemia, and inflammatory due to its content of lipophilic and lipophobic compounds (Kristek et al., 2018). The presence of antioxidant activity and the unique avenanthramides in oat grains are responsible for preventing of coronary heart disease, while varying range of polyphenols are also present in oats with antioxidant activities (Dhanalakshmi, 2021). On the other hand, numerous micronutrients are found in oat including folates, iron, copper, manganese, selenium, zinc, carotenoids, betaine, choline, phytic acid, choline, lignins, lignane, resorcinols, and sulfur-containing amino acids (Syed et al., 2020).

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Section: Chemical Characteristicsmentioning

confidence: 97%