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| Titel: |
METABOLIC AND BIOCHEMICAL CHARACTERISTICS OF PROBIOTIC CULTURE IN MILK SUPPLEMENTED WITH RYE FLAKES AND MALT EXTRACT |
| Auteur: |
Elena Bărăscu Elena Corina Popescu Alexandru Stoica Maria Iordan |
| Verschenen in: |
Annals. Food science and technology |
| Paginering: | Jaargang 11 (2010) nr. 2 pagina's 16-21 |
| Jaar: |
2010 |
| Inhoud: |
Rye flakes and malt extract were added to milk in order to stimulate growth and fermentative activity of probioticbacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study containsbifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus.Rye flakes have a stimulating effect more pronounced than malt extract on acidification capacity of the probioticculture, and to achieve an increase of the milk acidity of 7g lactic acid /dm3 (in 6h at 39oC) the two ingredients must beadded in concentration of 2% and, respectively, 0.2%..The probiotic culture reach the greatest proteolytic activity when rye flakes are added in the proportion of 3% andmalt extract in the proportion of 0.1% and the amino acids released rate was 764.6 μg%. The lactose bioconversionrate was greater in the milk supplemented with rye flakes 3% and malt extract 0.1% and residual lactose was 3.84%. |
| Uitgever: |
Valahia University Press (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 15 van 33 gevonden artikelen
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