Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2553-2562

  Bernat, Neus ^a   Cháfer, Maite ^a   Chiralt, Amparo ^a   González Martínez, Chelo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Fermentation; Hazelnut milk; Prebiotic; Probiotic; Response surface methodology

Indexed keywords

BACILLI; COLD STORAGE; DAIRIES; FERMENTATION; POLYSACCHARIDES; SENSORY ANALYSIS;

FERMENTATION PROCESS; HAZELNUT MILK; LACTOBACILLUS RHAMNOSUS; POTENTIAL FUNCTIONALITY; PREBIOTICS; PROBIOTIC; PROBIOTIC LACTOBACILLI; RESPONSE SURFACE METHODOLOGY;

PROBIOTICS;

CORYLUS; LACTOBACILLUS RHAMNOSUS;

EID: 84939261763     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12585     Document Type: Article

References (45)

1. Alais, C. (1998). Ciencia de la leche: Principios de Técnica lechera, 4th edn. Pp. 763-808. Barcelona, Spain: Reverté.
2. Allgeyer, L.C., Miller, M.J. & Lee, S.Y. (2010). Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. Journal of Dairy Science, 93, 4471-4479.
3. Angelov, A., Gotcheva, V., Kuncheva, R. & Hristozova, T. (2006). Development of a new oat-based probiotic drink. International Journal of Food Microbiology, 112, 75-80.
4. Arcia, P.L., Costell, E. & Tárrega, A. (2010). Thickness suitability of prebiotic dairy desserts: relationship with rheological properties. Food Research International, 43, 2409-2416.
5. Bezkorovainy, A. (2001). Probiotics: determinants of survival and growth in the gut. American Journal of Clinical Nutrition, 73, 399S-405S.
6. Böhm, A., Kaiser, I., Trebstein, A. & Henle, T. (2005). Heat-induced degradation of inulin. European Food Research and Technology, 220, 466-471.
7. Bradley, W., Bolling, C.Y., Chen, O., McKay, D.L. & Blumberg, J.B. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews, 24, 244-275.
8. Brennan, C. & Tudorica, C.M. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilization of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology, 43, 824-833.
9. Buddington, R. (2009). Using probiotics and prebiotics to manage the gastrointestinal tract ecosystem. In: Prebiotics and Probiotics Science and Technology. (edited by D. Charalampopoulos & R.A. Rastall ). Pp. 1-32. Chester, UK: Springer Science + Business Media.
10. Corcoran, B.M., Stanton, C., Fitzgerald, G.F. & Ross, R.P. (2005). Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars. Applied and Environmental Microbiology, 71, 3060-3067.
11. Cruz, A.G., Faria, J.A.F., Walter, E.H.M. et al. (2010). Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, 93, 5059-5068.
12. De Souza-Oliviera, R.P., Perego, P., Converti, A. & de Oiliveira, M.N. (2009). The effect of inulin as prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62, 195-203.
13. Del Campo, R., Bravo, D., Canton, R. et al. (2005). Scarce evidence of yogurt lactic acid bacteria in human feces after daily yogurt consumption by healthy volunteers. Applied Environmental Microbiology, 71, 547-549.
14. Donkor, O.N., Nilmini, S.L.I., Stolic, P., Vasilkevic, T. & Shah, N.P. (2007). Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal, 17, 657-665.
15. Doron, S., Snydman, D.R. & Gorbach, S.L. (2005). Lactobacillus GG: bacteriology and clinical applications. Gastroenterology Clinics of North America, 34, 483-498.
16. Ferreira, C.L., Salminen, S., Grzeskowiak, L. et al. (2011). Terminology concepts of probiotic and prebiotic and their role in human and animal health. Revista de Salud Animal, 33, 137-146.
17. Francis, F.J. (1983). Colorimetry of foods. In: Physical Properties of Foods. (edited by M. Pelef & E.B. Baglet ). Pp. 105-124. Westport, Ireland: AVI Publishing.
18. Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87, S287-S291.
19. García-Ochoa, F., Santos, V.E., Casas, J.A. & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18, 549-579.
20. Glahn, R.P., Lee, O.A., Yeung, A., Goldman, M.I. & Miller, D.D. (1998). Caco-2 Cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. Journal of Nutrition, 128, 1555-1561.
21. Granato, D., Branco, G.F., Cruz, A.G. & Faria, J.A.F. (2010). Functional foods and non-dairy probiotic food development: trends, concepts and products. Comprehensive Reviews in Food Science and Food Safety, 9, 1541-4337.
22. Granato, D., Calado, V.M.A. & Jarvis, B. (2014). Observations on the use of statistical methods in food science and technology. Food Research International, 55, 137-149.
23. Hekmat, S., Soltani, H. & Reid, G. (2009). Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Innovative Food Science and Emerging Technologies, 10, 293-296.
24. Horwitz, W. (2000). Official Methods of Analysis of AOAC International, 17th edn. Gaithersburg, MD, USA: Association of Official Analytical Chemists.
25. International IDF Standard. (1997). Dairy Starter Cultures of Lactic acid Bacteria (LAB): Standard of Identity. Brussels, Belgium: International Dairy Federation.
26. Kedia, G., Wang, R., Patel, H. & Pandiella, S.S. (2007). Used of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochemistry, 42, 65-70.
27. Köksal, A.I., Nevzat, A., Şimşek, A. & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99, 509-515.
28. Kolida, S., Tuhoy, K. & Gibson, G.R. (2002). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition, 87, S193-S197.
29. Lovejoy, J.C. (2005). The impact of nuts on diabetes and diabetes risk. Current Diabetes Reports, 5, 379-384.
30. Marcotte, M., Taherian-Hoshahili, A.R. & Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34, 695-703.
31. Mårtensson, O., Andersson, C., Andersson, K., Öste, R. & Holst, O. (2001). Formulation of a fermented product from oats and its comparison to yoghurt. Journal of the Science of Food and Agriculture, 81, 1413-1421.
32. Matissek, R., Schnepel, F.M. & Steiner, G. (1998). Análisis de los Alimentos: Fundamentos, Métodos y Aplicaciones. Pp. 123-132. Zaragoza, Spain: Acribia S.A. publishing.
33. McClements, D.J. (2004). Food Emulsions: Principles, Practices and Techniques. Boca Raton, FL, USA: CRC Press.
34. Ott, A., Hugi, A., Baumgartner, M. & Chaintreau, A. (2000). Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity. Journal of Agricultural and Food Chemistry, 48, 441-450.
35. ®. Pp. 75-125. Madrid, Spain: Pearson Educación, S.A.
36. Ranadheera, R.D.C.S., Baines, S.K. & Adams, M.C. (2010). Importance of food in probiotic efficacy. Food Research International, 43, 1-7.
37. Roberfroid, M.B. (2005). Introducing inulin-type fructans. British Journal of Nutrition, 93, S13-S25.
38. Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M. & Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology, 50, 1-16.
39. Sanz, Y. & Dalmau, J. (2008). Los probióticos en el marco de la nueva normativa europea que regula los alimentos funcionales. Acta Pediátrica Española, 66, 27-31.
40. Shah, N.P. (2007). Functional cultures and health benefits. International Dairy Journal, 17, 1262-1277.
41. Song, K.W., Kim, Y.S. & Chang, G.S. (2006). Rheology of concentrated xanthan gum solutions: steady shear flow behavior. Fibers and Polymers, 7, 129-138.
42. Tamime, A.Y. & Robinson, R.K. (2000). Yoghurt. Science and Technology. Boca Raton, FL, USA: CRC Press.
43. Tey, S.L., Brown, R., Chisholm, A., Gray, A., Williams, S. & Delahunty, C. (2011a). Current guidelines for nut consumption are achievable and sustainable: a hazelnut intervention. British Journal of Nutrition, 105, 1503-1511.
44. Tey, S.L., Brown, R.C., Chisholm, A.W., Delahunty, C.M., Gray, A.R. & Williams, S.M. (2011b). Effects of different forms of hazelnuts on blood lipids and α tocopherol concentrations in mildly hypercholesterolemic individuals. European Journal of Clinical Nutrition, 65, 117-124.
45. Walstra, P. (1983). Formation of emulsions. In: Encyclopedia of Emulsion Technology. (edited by P. Becher ). Pp. 57-127. New York, NY, USA: Marcel Dekker.