Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

Abstract

The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 10 8 CFU mL -1 and 10 6 CFU mL -1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour

“…Several studies have shown that both rice and coconut water are optimal materials for the growth of probiotics. 43 , 44 Therefore, this study highlights that the physicochemical properties obtained from formulations based on coconut water and rice flour can be proposed as a symbiotic beverage (a mixture comprising live microorganisms and substrates used by these for their growth), which confers a health benefit. 43 …”

“… 43 , 44 Therefore, this study highlights that the physicochemical properties obtained from formulations based on coconut water and rice flour can be proposed as a symbiotic beverage (a mixture comprising live microorganisms and substrates used by these for their growth), which confers a health benefit. 43 …”

“…43,44 Therefore, this study highlights that the physicochemical properties obtained from formulations based on coconut water and rice flour can be proposed as a symbiotic beverage (a mixture comprising live microorganisms and substrates used by these for their growth), which confers a health benefit. 43 In general, the results obtained in this study show the design and physicochemical characterization of formulations based on coconut water and rice flour. However, it is important to highlight the design and evaluation of the sensory properties in order to guarantee the commercial viability of these beverages.…”

“…Several studies have shown that both rice and coconut water are optimal materials for the growth of probiotics. 43,44 Therefore, this study highlights that the physicochemical properties obtained from formulations based on coconut water and rice flour can be proposed as a symbiotic beverage (a mixture comprising live microorganisms and substrates used by these for their growth), which confers a health benefit. 43 In general, the results obtained in this study show the design and physicochemical characterization of formulations based on coconut water and rice flour.…”