Dietary fibre in fermented oat and barley β-glucan rich concentrates
作者： Adele M Lambo , Rickard Öste , Margareta E.G.-L Nyman
DOI: 10.1016/J.FOODCHEM.2004.02.035
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摘要: The ability of different lactic acid bacteria to influence the physicochemical characteristics (content, viscosity and molecular weight) dietary fibre in beta-glucan-rich barley oat concentrates was investigated. cultures used were Lactobacillus acidophilus exopolysaccharide producing strain Pediococcus damnosus 2.6, together with yoghurt culture, V2 (a mixture (1:1) delbrueckii subsp. bulgaricus Streptocoecus salivarius thermophilus). Two methodologies, one including filtration another centrifugation-dialysis, quantify fibre, compared. centrifugation-dialysis method generally gave significantly (P < 0.05) higher values than (for example, 79.8 g/100 g DW versus 59.6 for total native concentrate) exception soluble fibres. insoluble content found decrease after fermentation (58.8 39.0/37.0 26.0 4.5/3.0 oats as analysed by method). concentrate apparently not affected fermentation, while contents maximum viscosities decreased fermentation. However, weight affected. (C) 2004 Elsevier Ltd. All rights reserved. (Less)
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