Oat Flour

14,000,000 Leading Edge Experts on the ideXlab platform

Scan Science and Technology

Contact Leading Edge Experts & Companies

Scan Science and Technology

Contact Leading Edge Experts & Companies

The Experts below are selected from a list of 1749 Experts worldwide ranked by ideXlab platform

Bijender Kumar Bajaj - One of the best experts on this subject based on the ideXlab platform.

  • Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour
    2018
    Co-Authors: Mahak Gupta, Bijender Kumar Bajaj
    Abstract:

    Considerable variations among probiotics with respect to their health benefitting attributes fuel the research on bioprospecting of proficient probiotic strains from various ecological niches especially the poorly unexplored ones. In the current study, kalarei , an indigenous cheese-like fermented milk product, and other dairy-based sources like curd and raw milk were used for isolation of lactic acid bacteria (LAB). Among 34 LAB isolates, 7 that could withstand simulated gastrointestinal (GI) conditions were characterized for functional probiotic attributes, viz. adhesion ability, aggregation and coaggregation, extracellular enzyme producing capability, antibacterial activity against pathogens and antibiotic resistance. The isolate M-13 (from kalarei ) which exhibited most of the desirable probiotic functional properties was identified as Lactobacillus plantarum based on 16S ribosomal DNA sequence analysis and designated as L. plantarum M-13. The sequence was submitted to GenBank (accession number KT592509 ). The study presents the first ever report of isolation of potential probiotic LAB, i.e. L. plantarum M-13 from indigenous food kalarei , and its application for development of potential probiotic fermented Oat Flour (PFOF). PFOF was analysed for parameters like viability of L. plantarum M-13, acidity and pH. Results show that PFOF serves as a good matrix for potential probiotic L. plantarum M-13 as it supported adequate growth of the organism (14.4 log cfu/ml after 72 h of fermentation). In addition, appreciable acid production by L. plantarum M-13 and consequential pH reduction indicates the vigorous and active metabolic status of the potential probiotic organism in the food matrix. Thus, study shows that fermented Oat Flour may possibly be developed as a potential probiotic carrier especially in view of the problems associated with dairy products as probiotic vehicles.

  • development of fermented Oat Flour beverage as a potential probiotic vehicle
    2017
    Co-Authors: Mahak Gupta, Bijender Kumar Bajaj
    Abstract:

    Abstract Dairy products have conventionally been used as carriers of probiotics. However, lactose intolerance, cholesterol, allergenic milk proteins, and the trend towards vegetarianism motivated the search for non-dairy products as potential probiotic carriers. Cereals may represent an excellent choice due to their high nutritional value and consumption all around the world. In the present study, an Oat based fermented product ‘probiotic fermented Oat Flour’ (PFOF) was developed using a probiotic strain Lactobacillus plantarum M-13 and honey. The bacterial isolate L . plantarum M-13 has previously been characterized for several probiotic functional attributes. For PFOF development, process variables, i.e., concentrations of Oat Flour (8.0% w/v) and honey (3.0% w/v), and incubation time (48 h) were optimized based on a Box-Behnken design. Optimization enhanced the viable cell count of L . plantarum M-13 in PFOF from 14.4 log cfu/ml (unoptimized conditions) to 16.9 log cfu/ml, i.e. by 17.4%. With respect to linear terms, the variable incubation time had the most substantial positive influence on viable cell count of L . plantarum M-13, while with respect to interactive terms, the variables incubation time and honey had the maximum effect. Good viability of L . plantarum M-13 was observed in PFOF over a period of three wk of storage at room temperature and with refrigeration. Furthermore, sugar content decreased and lactic acid content increased during storage. The PFOF remained free of Enterobacteriaceae contamination, although fungal and yeast contaminants were found.

Mary Ann Augustin - One of the best experts on this subject based on the ideXlab platform.

  • Physical properties and FTIR analysis of rice-Oat Flour and maize-Oat Flour based extruded food products containing olive pomace
    2017
    Co-Authors: Dan Yang Ying, Julie Lerisson, Lijiang Cheng, Keith Pitts, Mya Myintzu Hlaing, Luz Sanguansri, Mary Ann Augustin
    Abstract:

    Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970 mg gallic acid equivalents (GAE)/100 g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960 mg GAE/100 g). The extruded products using rice-Oat Flour or maize-Oat Flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2–7 g/100 g) and polyphenol contents (67–161 mg GAE/100 g) compared to the corresponding mixtures of rice-Oat Flour base (0.92 g/100 g fiber, 20 mg GAE/100 g) or maize-Oat Flour base (3.2 g/100 g fiber, 20 mg GAE/100 g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-Oat Flour base than maize-Oat Flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products.

Jelka Pleadin - One of the best experts on this subject based on the ideXlab platform.

  • efficacy of low pressure dbd plasma in the reduction of t 2 and ht 2 toxin in Oat Flour
    2020
    Co-Authors: Maja Kis, Slobodan Milosevic, Ana Vulic, Zoran Herceg, Tomislava Vukusic, Jelka Pleadin
    Abstract:

    Abstract T-2 and its major metabolite HT-2 toxin are naturally occurring contaminants in cereals, with the highest concentrations determined in Oats. Because of their toxicity and resistance to conventional methods used in mycotoxin degradation, development of new effective procedures for reduction of T-2/HT-2 toxin levels is needed. The aim of this study was to investigate the effect of different gas types within various timeframes on the efficiency of T-2 and HT-2 toxin degradation by low pressure dielectric barrier discharge (DBD) plasma in Oat Flour. Although humidity of the sample influences the intensity of the plasma, oxygen atoms efficiently oxidize the sample and produce CO and N2. Before and after treatment, T-2 and HT-2 toxin concentrations were analysed by the confirmatory liquid chromatography tandem-mass spectrometry (LC-MS/MS) method. The highest reduction of T-2 and HT-2 toxin of 43.25% and 38.54%, respectively, was achieved using nitrogen plasma and this proved to be time-dependent.

Anna V Belousova - One of the best experts on this subject based on the ideXlab platform.

  • production and assessment of novel probiotic fermented Oat Flour enriched with isoflavones
    2019
    Co-Authors: Kingsley C Duru, E G Kovaleva, I G Danilova, Anna V Belousova
    Abstract:

    Abstract The aim of the present work is to develop a synbiotic Oat product fermented with the mixed probiotic strain of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) and enriched with isoflavones. Three probiotics fermented Oat Flour samples coded A, B, and C were designed utilizing traditional starter culture S. thermophilus and probiotic culture L.acidophilus. The sample coded C was a control sample, whereas the sample A and B were enriched with isoflavones rich extract at different concentrations, namely, 0.32 mg/mL and 0.16 mg/mL, respectively. The viability of the probiotic bacteria, antioxidant activity, physiochemical parameters were evaluated during 4 weeks of storage at 4 °C. The addition of isoflavone-rich extract increased both the antioxidant activity but decreased the viability of the probiotic bacteria during storage. Panellists generally indicated their overall acceptance for the isoflavones enriched product, however, further research is needed to improve on the aroma of the product.

Gonul Kaletunc - One of the best experts on this subject based on the ideXlab platform.

  • fourier transform infrared microspectroscopic study of the chemical microstructure of corn and Oat Flour based extrudates
    2003
    Co-Authors: Dirk Rainer Cremer, Gonul Kaletunc
    Abstract:

    The spatial distribution of starch, protein, and lipid domains (chemical microstructure) in corn and Oat Flour-based extrudates was investigated in 8 μm thick cross-sections of the products by FTIR-microspectroscopy mapping experiments. The results reveal an even starch distribution in all extrudates investigated confirming that starch forms a continuous phase in cereal-based extrudates. Proteins were the least evenly distributed among the three components. Also, small, protein rich domains of 70 μm diameter were detected in the microstructure of the extrudates. Starch and protein distributions were always inversely related to each other. The lipids in Oat Flour-based extrudates were less evenly distributed than the starch, but more evenly than the proteins. Lipid distribution was neither correlated with starch nor with protein distribution.