World Journal of Environmental Biosciences
World Journal of Environmental Biosciences
2018 Volume 7 Issue 4

Investigating the Production of Probiotic Beverages based on Wheat

Shervin Javid Asil

One of the most important sources of protein, carbohydrates, vitamins, minerals and fiber is human cereals. In addition, they can be used as sources of indigestible carbohydrates, which, along with the strengthening of several beneficial physical effects with water-soluble fiber such as beta-glucan, argininosylan and oligosaccharides, such as galactole and fructo oligosaccharide, and selective growth resistant starch Stimulate lactobacilli and bifidobacteriosis in the large intestine and act as probiotics and propose to enrich the probiotic content. Treatments included concentrations of 5, 10, 15 and 20% of wheat bran extract and bacteria included L. acidophilus, L. casei, L. reuteri, L. fermentum or L. plantarum. After preparation of probiotic extract and beverage, measurements of physical, chemical and sensory properties were done. The results showed that the addition of wheat bran to beverage could increase physical and chemical properties such as dry matter, brix, bulk density and pH. The addition of wheat bran extract reduced the percentage of moisture and ascorbic acid. However, this wheat bran extract had no significant effect on fat content. The results of sensory analyzes showed that the probiotic Drink Drink that contained wheat bran extract was in a better condition than the control samples in terms of taste and color. However, the control samples showed the highest score in terms of odor, gum, and acceptance in comparison with samples containing barley extract.

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