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dc.contributor.author
Smanalieva, Jamila
dc.contributor.author
Iskakova, Janyl
dc.contributor.author
Fischer, Peter
dc.date.accessioned
2021-08-20T12:44:40Z
dc.date.available
2021-07-03T00:57:06Z
dc.date.available
2021-08-20T12:44:40Z
dc.date.issued
2021-07
dc.identifier.issn
1438-2377
dc.identifier.issn
1438-2385
dc.identifier.other
10.1007/s00217-021-03754-6
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/492859
dc.description.abstract
This study investigated the interaction of rice flour and two local strains of Lactobacillus acidophilus bacteria (LAB) from Kyrgyzstan used for the modification of a functional product for infant nutrition. White rice 2% w/w and a local variety of brown rice 2% w/w were used as prebiotic ingredients. The fermentation time of the samples ranged from 257 to 270 min to reduce the pH from 6.5 to 4.6. In the control product with 4% (w/w) sugar the fermentation was faster (257 min), however, gel setting G′/G″, measured with oscillation rheology, occurred at least after 182 min. Gel formation of the white rice-enriched samples was detected at 116 min and for brown rice-enriched samples at 168 min. The average pH of the samples at the end of 7 days of storage was in the following range: for control sample 4.68; for brown rice—4.29; for white rice—4.18. Within 7 days of storage, the viability of LAB in all samples remains high 87.71–95.40%. Additionally, supplementation with 2% white and brown rice reduced syneresis, i.e. increased the water-holding capacity, viscosity, gel strength, and sensory properties of the end product. Newly developed food with probiotic and prebiotic ingredients, regarding low sugar content, low acidity, and suitable consistency, was recommended for infant nutrition on the first 2 days of production.
en_US
dc.language.iso
de
en_US
dc.publisher
Springer
en_US
dc.subject
Lactobacillus acidophilus
en_US
dc.subject
Prebiotics
en_US
dc.subject
Rice
en_US
dc.subject
Milk acidification
en_US
dc.subject
Gel strength
en_US
dc.subject
Sensory properties
en_US
dc.title
Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria
en_US
dc.type
Journal Article
dc.date.published
2021-04-23
ethz.journal.title
European Food Research and Technology
ethz.journal.volume
247
en_US
ethz.journal.issue
7
en_US
ethz.journal.abbreviated
Eur. food res. technol.
ethz.pages.start
1815
en_US
ethz.pages.end
1824
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Berlin
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
ethz.date.deposited
2021-07-03T00:57:09Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2021-08-20T12:44:47Z
ethz.rosetta.lastUpdated
2022-03-29T11:16:33Z
ethz.rosetta.versionExported
true
ethz.COinS
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