CHARACTERIZATION AND SELECTION OF CEREALS FOR PREPARATION AND UTILIZATION OF FERMENTED FIBER-BETAGLUCAN PRODUCT

Whole grains flours of diverse colored wheat species (Triticum sp.) and various varieties of barley (Hordeum vulgare) and oat (Avena sativa) were analysed for their nutritional composition. The highest protein values were observed in wheat yellow variety BONA DEA (14%) and also in blue variety UC 66...

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Bibliographic Details
Published inJournal of microbiology, biotechnology and food sciences p. 2187
Main Authors Duchonová, Lenka, Polakovicová, Petra, Rakická, Milada, Sturdík, Ernest
Format Journal Article
LanguageEnglish
Published Nitra Faculty of Biotechnology and Food Sciences 01.01.2013
Subjects
Acids
Bacteria
Barley
Carbohydrates
Cereals
Cultivars
Dietary fiber
Fermentation
Food
Grain
Microorganisms
Oats
Probiotics
Proteins
Slovakia
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Summary:Whole grains flours of diverse colored wheat species (Triticum sp.) and various varieties of barley (Hordeum vulgare) and oat (Avena sativa) were analysed for their nutritional composition. The highest protein values were observed in wheat yellow variety BONA DEA (14%) and also in blue variety UC 66049 (13%). Lower content of starch was determined in barley and oat varieties in compared to wheat varieties. The lowest levels of betaglucans were observed in wheat (0.3 - 0.6%) and the highest content was assessed in barley and oat (2.5 - 3.8%). Variation in dietary fiber was considerable in barley and oat varieties. Barley varieties possessed significantly the highest content of total dietary fiber among all monitored cereals ([approximate]17%), while oat grains showed significantly the lowest values (≤7%). Knowledge of the composition of healthy substances was used to select the best variety for the development of fermented product which was developed using specially prepared oat flour and potentially probiotic lactic acid bacteria Lactobacillus plantarum. The series of fermentation experiments resulted in a final gelatinous product with vital bacterial cell count about 1010 CFU.g-1, significantly reduced level of starch (1.7%) and following nutritional characteristics: dry matter of 12.91%, water activity of 0.977, pH value 4.6 and lactic acid content of 2.95 g/l. Final product was added into the dough in different quantities and served also as a starter culture. Rheological properties of dough were evaluated for the purpose of finding a suitable recipe.
ISSN:1338-5178