Abstract
The Gluten FriendlyTM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and probiotic to study the effects of these variables on the acidification. The experiments were done on both GFF and control flour (CF). Thus, the following conditions were chosen to produce the fermented milk: L. acidophilus at 6.5 log cfu/ml; flour at 2.5 g/l; temperature at 37°C. Then, the fermented milk was produced and stored at 4°C for 90 days. The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12–13 days in the control). Moreover, GFF did not act on the sensory scores and on the physico-chemical parameters.
Highlights
Today the demand for healthy products is continuously increasing and the food industry has been showing interest and marketing functional foods, i.e., foods able to provide health benefits as they include basic nutrients and compounds reducing the risk of several diseases (González Fabre, 2008)
A requisite to design a synbiotic food is that the prebiotic component/beneficial ingredient must not affect the performances of the starter and/or probiotic microorganisms; the acidification of L. acidophilus was assessed in presence of flour
Some investigations performed on this approach focused on the effect of the bread produced with Gluten Friendly Flour (GFF) on some probiotic and foodborne strains (L. acidophilus, Bifidobacterium animalis subsp. lactis, Staphylococcus aureus, and Salmonella Typhimurium) to pinpoint a potential modification of the survival of these selected targets under strict controlled conditions: in particular, the study was conducted to determine whether GFF could have a beneficial effect by modifying the qualitative-quantitative composition of gut microbiota (Bevilacqua et al, 2016b)
Summary
Today the demand for healthy products is continuously increasing and the food industry has been showing interest and marketing functional foods, i.e., foods able to provide health benefits as they include basic nutrients and compounds reducing the risk of several diseases (González Fabre, 2008). Synbiotic foods are generally considered functional foods because they beneficially affect the host by improving the survival and implantation of probiotic microorganisms in the gastrointestinal tract by selectively stimulating their growth and/or the metabolism (Cencic and Chingwaru, 2010). Even if there is not a general consensus toward the definition of synbiotic foods, they could be defined as products containing a combination of probiotics and prebiotics that can act synergistically to modulate the intestinal microbiota and positively impact on people’s health (Gotteland, 2010). FAO/WHO (2006) defines “prebiotics as a non-viable food component that confer health benefit(s) on the host associated with modulation of the microbiota”; in general, prebiotics are carbohydrate ingredients of different origin: breast milk, soybeans, inulin sources (like Jerusalem artichoke, chicory roots etc.), raw oats, unrefined wheat, unrefined barley, yacon, and non-digestible oligosaccharides [oligofructose, and (trans) galacto-oligosaccharides (GOS). From a technological point of view, the addition of prebiotic to foods has been demonstrated to improve sensory characteristics such as taste and texture (Al-Sheraji et al, 2013); some evidences of enhancements of the stability of foams, emulsions, and mouthfeel in a vast range of food applications like dairy and baking products have been reported (Al-Sheraji et al, 2013)
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