Dual Functionality of Triticale as a Novel Dietary Source of Prebiotics with Antioxidant Activity in Fermented Dairy Products
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The objectives of this study were to: i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA) in yogurt across 28 days of cold storage, and iii) measure the oxygen radical absorbance capacity (ORAC) of water-extractable polysaccharides (WEP) in TB. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures. Lactobacillus acidophilus and Bifidobacterium lactis were used as probiotics. A concentration of 4% TB in yogurt was determined to be the maximum amount that could be added without causing synersis. By day 7, the number of bacteria greatly increased in yogurt samples containing TB and maintained higher viable bacteria counts at the end of the cold storage period, in comparison to controls (P ≤ 0.05). Confirming this data was the lower pH levels and higher TTA values of TB yogurt samples exhibited throughout 28 days (P ≤ 0.05). Polysaccharide extracts of TB exhibited strong antioxidant activity with an ORAC value of 33.86 ± 2.30 μmol trolox equivalents (TE)/g of bran. Results of this study suggest that TB may serve as a new prebiotic and antioxidant source for functional foods and nutraceutical applications.
KeywordsTriticale bran Prebiotic Yogurt Water-extractable polysacharides Lactobacillus acidophilus Bifidobacterium lactis
Authors are grateful to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and Carleton University for financial support.
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