Abstract
Value-added breakfast cereals are receiving increased interest due to changes in lifestyles and modern trends of health awareness among consumers. Among various cereal grains, puffed pounded-unripe rice (PPUR) was chosen because of its excellent health beneficial properties. Feasibility of supplementing the probiotic bacteria Lactobacillus acidophilus (LA5) into PPUR was investigated using a fluidized-bed coating method. Suitable fermentation conditions were tested based on a pH criterion of 4.5. Three types of cell host solutions as sucrose, skim milk and maltodextrin were examined as suitable carriers, and optimal coating condition was determined. Product qualities were evaluated for stability. Results showed that milk fermented for 24 hrs gave the highest viable cell count of approximately 109 to 1010 CFU/mL when optimally mixed with distilled water at milk: water ratio of 45:105. Skim milk was determined as the most suitable host giving the highest retention of LA5 cell count. Coating condition at a feed rate of 10 mL/min, coating time of 5 mins and constant temperature at 50°C gave the highest survival rates of LA5. Moisture contents and water activity (aw) values of all coated products ranged from 3.38-3.72% wb and 0.201-0.232, respectively. Regarding textural properties, coated PPUR showed increased hardness and crispiness compared with uncoated samples, while the variation of coating conditions had no significant effects. Dynamic changes in viable LA5 cell count, textural properties, aw, peroxide value and thiobarbituric acid values fitted well with various kinetic orders. Findings indicated the feasibility of adding probiotics to dry products associated with suitable coating solution and offered guidance for product development and process design.
Highlights
IntroductionCustomers are increasingly attracted by the additional health-associated benefits offered by functional foods beyond meeting basic nutritional needs (Hasler, 2002)
Probiotics comprise live microorganisms that actively contribute to gut health
To meet most health benefits, viable probiotic cell counts should be sufficient at the time of consumption or the expiration date (Bosnea et al, 2017)
Summary
Customers are increasingly attracted by the additional health-associated benefits offered by functional foods beyond meeting basic nutritional needs (Hasler, 2002). Probiotic-enriched foods have become a well-known group that has recently emerged as a significant product category in food markets, especially those claiming to promote gastrointestinal health (de Vrese and Schrezenmeir, 2008; Bosnea et al, 2017). Probiotics comprise live microorganisms that actively contribute to gut health. They can be delivered using a food matrix as a vehicle to the desired destination with a controlled-released time. To meet most health benefits, viable probiotic cell counts should be sufficient at the time of consumption or the expiration date (Bosnea et al, 2017). Product development has challenged researchers to design appropriate food vehicles for probiotics
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
