The effect of hydrated oatmeal on quality of the symbiotic fermented milk product

Irina V Sukhova,Elena V Dolgosheva,Lidia A Korosteleva,Tatyana N Romanova,Rinat H Baimishev,D Fayzrakhmanov,B Ziganshin,F Nezhmetdinova,R Shaydullin

doi:10.1051/bioconf/20201700052

Irina V Sukhova, Elena V Dolgosheva + Show 7 more

Open Access

https://doi.org/10.1051/bioconf/20201700052

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Abstract

In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.

Highlights

Dairy products have valuable dietary and therapeutic properties
Dietary fiber is an essential component of nutrition
The acidophilus bacillus is one of the varieties of lactic acid bacteria. These are useful microorganisms that contribute to the digestion of proteins and slow down the growth of pathogenic microorganisms due to the formation of lactic acid, hydrogen peroxide, enzymes, B vitamins and anti-bacterial substances

Summary

Introduction

Dairy products have valuable dietary and therapeutic properties. They contain all the constituent elements of milk in a more digestible form. The high digestibility of milk drinks is a consequence of their effect on secretory and evacuation activities of the stomach and intestines, as a result of which the glands of the digestive tract secrete enzymes that accelerate the digestion of food [1]. In the modern world, prebiotics are given special attention (yogurts, sour-milk products, baby food, various cereals). Dietary fiber is a food component that is not digested by the digestive enzymes of the human body, but processed by the beneficial intestinal microflora. Dietary fiber is an essential component of nutrition. Human nutrition should be balanced [2, 3]

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