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Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics

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Abstract

The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml−1 for L. casei, with a good survival throughout the storage period (108 CFU ml−1) and L. plantarum at sufficient levels (106 CFU ml−1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics

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Acknowledgements

This study was part of a Ph.D. thesis Mohsen Mohammadi in Food Science.

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Authors and Affiliations

  1. Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan, Iran

    Mohsen Mohammadi & Leila Nouri

  2. Food Safety Research Center, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Amir M. Mortazavian

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  1. Mohsen Mohammadi
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  2. Leila Nouri
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  3. Amir M. Mortazavian
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Correspondence to Leila Nouri.

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Mohammadi, M., Nouri, L. & Mortazavian, A.M. Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics. J Food Sci Technol 58, 4185–4193 (2021). https://doi.org/10.1007/s13197-020-04887-4

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  • DOI: https://doi.org/10.1007/s13197-020-04887-4

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