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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

✍ Scribed by Luana, Nionelli; Rossana, Coda; Curiel, José Antonio; Kaisa, Poutanen; Marco, Gobbetti; Rizzello, Carlo Giuseppe

Book ID
121821885
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
492 KB
Volume
185
Category
Article
ISSN
0168-1605

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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria
✍ Luana, Nionelli; Rossana, Coda; Curiel, José Antonio; Kaisa, Poutanen; Marco, Go 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 492 KB

This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fe