Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Monika Kocková,Monika Dilongová,Eva Hybenová,L’Ubomír Valík

doi:10.1155/2013/414303

Abstract

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

Highlights

Cereals and pseudocereals belong to the most important food for the majority of mankind
In Slovak food market, probiotic foods are mainly milk based, and probiotics are not available for all consumers, especially for those who suffer from milk allergies and intolerances. This was the reason why we focused our research on the selection of plant materials on the bases of growth and metabolic characteristics of selected probiotic strain, Lactobacillus rhamnosus GG, which will lead to the development of new probiotic foods
PH value, and organic acid concentrations were monitored in fixed period

Summary

Introduction

Cereals and pseudocereals belong to the most important food for the majority of mankind They are a good source of saccharides (especially starch and fibres), proteins (with good quality of amino acids, except lysine in case of cereal grains), lipids (essential fatty acids, almost no presence of saturated fatty acids), vitamins (B group), and minerals (calcium, potassium, magnesium, ferrum, zinc, cuprum, and phosphorus) [1, 2]. In developing countries the consumption of fermented cereals in the form of beverages, cakes, or porridges is common These kinds of food would increase consumption of cereals and mainly pseudocereals in developed countries and contribute to increase probiotic intake, in case of using probiotic strain for fermentation process [4]

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Results