Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

Chavan, Mayuri Radhesham; Gat, Yogesh; Harmalkar, Mugdha; Waghmare, Roji

doi:10.1016/j.lwt.2018.01.070

Cited by 106 publications

(73 citation statements)

References 15 publications

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“…Fermentation enhanced phenolics concentration in BR yogurt-like products, results in accordance with those reported (Liu et al, 2017) in lactic acid fermented rice bran. Among fermented products, those containing GBR showed the highest phenolic content (12.4-15.2 mg GAE/100g), in the range of those reported for liquid formulations containing germinated grains (barley, finger millet and moth bean) (Chavan, Gat, Harmalkar, & Waghmare, 2018), identifying fermentation as a valuable approach for producing TPC-enriched germinated products.…”

Section: Discussionmentioning

confidence: 84%

Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2019

LWT

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The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 h were fermented (F-CBR, F-SBR, F-GBR48 and F-GBR96, respectively). The viability of the starter culture, acidification pattern, techno-functional properties, content of bioactive compounds [phenolic compounds, gamma-aminobutyric acid (GABA) and gamma-oryzanol], biological activity [antioxidant and angiotensin Iconverting enzyme (ACE) inhibitory activities] and sensory attributes were evaluated. Fermentation did not modify proximate composition but improved phenolic and GABA contents as well as ACE-inhibitory activity and consistency index of yogurt-like products. Among them, F-GBR96 exhibited the highest phenolic (15.2 mg GAE/100g) and GABA (1.9 mg/100g) concentrations, antioxidant activity (46.9 μg TE/100g) and ACE-inhibition (61.5%) and was well accepted by panellists.

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Section: Discussionmentioning

confidence: 84%

Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2019

LWT

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“…Fermentation, also called souring, is a traditional preservation method, which can be used to improve the shelf life and digestibility of the products (Chavan et al, 2018). Fermented cereal products containing live lactic acid bacteria are known and fermentation of flaxseed-based material is suggested due to its advantageous effects.…”

Section: Fermented Productsmentioning

confidence: 99%

Recent advances in utilization of flaxseed as potential source for value addition

Kaur

Waghmare

Kumar

et al. 2018

OCL

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Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

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“…The strains characterized and used as probiotics belong to the group lactic acid bacteria (LAB). Several products including yogurt, cheese, ice cream, cereals, beverage powders, fruit juices, capsules, and chocolates have been developed and used as carriers for probiotic strains (Pavunc et al 2011;Granato et al 2015;Chavan et al 2018;Konar et al 2018). The dose and the viability of probiotic strains are important criteria for probiotic efficacy since the health benefits strongly depend on the viability of probiotic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Probiotic potential of lyophilized Lactobacillus plantarum GP

Shekh¹,

Boricha

Chavda

et al. 2020

Ann Microbiol

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Purpose: Freeze drying of Lactobacillus plantarum GP in the presence of wall materials to achieve improved survival and retention of probiotic functionality during storage. Methods: L. plantarum cells were lyophilized in the presence of inulin, fructooligosaccharides, lactulose, and/or skim milk. The lyophilized vials were stored at 8-10°C up to 6 months and cells from these vials were evaluated for their probiotic functionality. Results: L. plantarum GP freeze dried in the presence of wall material lactulose displayed viability of 98 ± 2.8% promising survival rate in the stress conditions of human digestive tract. The freeze dried cells of Lactobacilli retained the ability to adhere intestinal mucin layer, form biofilm, inhibit food spoilage and enteropathogens, produce β-galactosidase, bile salt hydrolase and γ-amino butyric acid, remove cholesterol, and scavenge DPPH radical. Conclusion: Lyophilized cells of L. plantarum GP retained all the functional characteristics without any significant loss during storage, which prompts to incorporate prebiotics for the development of stable functional food products.

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Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

Cited by 106 publications

References 15 publications

Development of a multifunctional yogurt-like product from germinated brown rice

Development of a multifunctional yogurt-like product from germinated brown rice

Recent advances in utilization of flaxseed as potential source for value addition

Probiotic potential of lyophilized Lactobacillus plantarum GP

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