Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

Bibliographic Details

Main Authors:	MARCOLINO,Vanessa Aparecida, NASCIMENTO,Marília Gimenez, ZIDIOTTI,Guilherme Roque, EBERLE,Maria Eduarda Lopes, LIMA,Tamires dos Santos de, BARÃO,Carlos Eduardo, PIMENTEL,Tatiana Colombo, MATIOLI,Graciette
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101371
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