Record Details

Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12014/
http://dx.doi.org/10.1002/fsn3.239
 
Title Development of cereal-based
functional food
using cereal-mix
substrate fermented with
probiotic strain – Pichia kudriavzevii OG32.
 
Creator Omotade, R. Ogunremi
Renu, Agrawal
Abiodun, I. Sanni
 
Subject 04 Functional foods
21 Cereals
 
Description Probiotic strains contribute to the functionality of foods during fermentation.
In this present work, cereal-mix
was fermented with probiotic Pichia kudriavzevii
OG32. Selected fermentation parameters and functional properties of the product
were determined. The growth of Pichia kudriavzevii OG32 was supported by
the cereal-mix containing 1% salt and 0.2% red chili powder to counts of
between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32
increased the viscosity of cereal-mix with the highest inoculum size (1.84x105cfu/
ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of
1.98 × 104 cfu/mL gave the most acceptable product based on the sensory
evaluation by the panelist. Forty volatile compounds were identified in the fermented
product, while acids (32.21%) and esters (32.37%) accounted for the
largest proportions. The cereal-based
fermented product scavenged DPPH from
200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory
and some functional properties of cereal-based
substrate during fermentation.
This is one of the first reports on the volatile composition of cereal-based
functional food produced with probiotic yeast.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12014/1/Food%20Science%20%26%20Nutrition%20Volume%203%2C%20Issue%206%2C%20November%202015%2C%20Pages%20486%E2%80%93494.pdf
Omotade, R. Ogunremi and Renu, Agrawal and Abiodun, I. Sanni (2015) Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32. Food Science and Nutrition, 3 (6). pp. 486-494.