Abstract
This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.
Highlights
Whole grains are dietary staple foods consumed around the world due to their high nutritional quality
Lower pH and higher acidity values have been reported in other grain-based beverages obtained from oat, wheat and quinoa by lactic acid fermentation for 12–24 h [14,31]
The shorter fermentation time (4 h) and starter culture load and type used in the present study and the different grain substrate could partially explain the lower acidity of sprouted oat fermented beverage (SOFB) compared with those obtained in other studies
Summary
Whole grains are dietary staple foods consumed around the world due to their high nutritional quality. Oat has unique properties not found in other cereals, including its high content of soluble fiber (mainly β-glucan), essential fatty acids, vitamins and antioxidant phenolic compounds [1]. Due to its well-balanced nutritional profile and the wide range of phytochemicals contained in oat (Avena sativa L.), this grain is receiving particular popularity in recent years. An abundance of scientific evidence demonstrated that consumption of oat-based foods is associated with reduced risk of cardiovascular diseases, type 2 diabetes and obesity [2,3]. Oat does not naturally contain gluten, but it is frequently contaminated with gluten-containing cereals during cultivation, transportation and processing [4]. Due to its nutritional composition and health-promoting properties and its natural absence of gluten, oat represents an interesting raw material for developing innovative functional and gluten-free cereal-based foods
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