Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation.

Foods

Laboratory of Microbial Ecology and Technology (LETMi), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, Tunisia.

Published: February 2021

AI Article Synopsis

  • - The study focused on enhancing a carob-based kefir-like beverage by adding whey permeate (WP) and oat flour (OF), analyzing their effects on various fermentation factors and overall quality.
  • - Thirteen different formulations were tested, altering the concentrations of WP (10-15%) and OF (3-5%), revealing that both additives positively influenced biomass production and total phenolics content.
  • - The optimal formulation for the best nutrient profile and digestibility was determined to be 11.51% WP and 4.77% OF, despite WP showing a negative impact on overall acceptability.

Article Abstract

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912806PMC
http://dx.doi.org/10.3390/foods10020294DOI Listing

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