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Enrichment of Corn Flakes by Lactobacillus reuteri
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M Dadgar   , K Khosravi-Darani * , S Sohrabvandi , N Ahmadi |
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Abstract: (9265 Views) |
| Background and Objective: Nowadays corn flakes are the most common form of breakfast cereals which Vitamins that declined during baking and sweet flavors are added in the final step. In this research, production of synbiotic corn flakes by Lactobacillus reuteri as well as incorporation of oat and malt fiber as prebiotics has been studied.
Materials and Methods: Plackett-Burman statistical design was used to evaluate the impact of 11 process variables (in 2 levels) on the viability of probiotic bavterium. So, 12 treatments were conducted in triplicates and analyzed statistically by software Minitab (11.0) in the significance level of α= 1%. Flavor, odor and overall acceptabilitty of Synbiotic Corn Flakes contain the highest number of viable bacteria were compared with control sample by the scale Hedonic 9 pieces and results were analyzed by a completely randomized design and F test. Also mean comparison was conducted by Dunkan method by SPSS software (11.0) in the significance level of α= 5%.
Results: The highest survival of L. reuteri (123 ×106 cfu/g) was achieved when the 48h cultured bacteria grown in medium contacting 10% malt extract (and MRS Broth) was inoculated (2.5%w/w) to corn flakes enriched by 20% malt fiber, and kept in anaerobic conditions inside the polypropylene cover at 20°C for 2 weeks. Sensory parameters (flavor, odor and overall acceptability) and water activity did not show any significant difference with control (p>0.05).
Conclusion: Malt fiber (malt flour) shows a significant impact on stability and viability of L. reuteri in product. Oat fiber (oat flour) has greater effect due to high content of sugar in malt.
Keywords: Corn flakes, Synbiotic, Probiotic, Prebiotic, Plackett-Burman design, L. reuteri |
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| Keywords: Corn flakes, Synbiotic, Probiotic, Prebiotic, Plackett-Burman design, L. reuteri |
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Full-Text [PDF 292 kb]
(4756 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/19 | Accepted: 2013/11/19 | Published: 2013/11/19
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