<abstract xmlns="http://www.w3.org/1999/xhtml">

Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less barley grain ‘Kornelija’ for development of fibre-enriched yogurt. Milk was fermented with freeze-dried starter (<italic>Lactobacillus delbrueckii</italic> ssp. <italic>bulgaricus, Streptococcus thermophilus</italic>) by adding flour of ungerminated, 24 and 36 hours germinated barley grain (amount 2%, 3%, 4%) at 41 ± 1 oC up to pH 4.7 ± 1.0. pH of samples during fermentation, the colony forming units of lactic acid bacteria, viscosity, and concentration of fibres were determined. Results of the current study showed that flour from ungerminated, and 24 and 36 hours germinated barley grain, fortified yogurt with dietary fibre (from 0.89 to 1.77 g·100 kcal−1), promoted growth of lactic acid bacteria in the product, increased the viscosity and shortened fermentation time, but the significance of effects depended on the amount and type of added flour.
</abstract>

Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies with the aim to enrich products with fibres, vitamins, and probiotics. Since naked barley contains high concentration of soluble dietary fibre, including β-glucans, which have stabilising properties, it has a good potential for fermented dairy food development. The goal of the current study was to assess the application of hull-less barley grain ‘Kornelija’ for development of fibre-enriched yogurt. Milk was fermented with freeze-dried starter (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus) by adding flour of ungerminated, 24 and 36 hours germinated barley grain (amount 2%, 3%, 4%) at 41 ± 1 oC up to pH 4.7 ± 1.0. pH of samples during fermentation, the colony forming units of lactic acid bacteria, viscosity, and concentration of fibres were determined. Results of the current study showed that flour from ungerminated, and 24 and 36 hours germinated barley grain, fortified yogurt with dietary fibre (from 0.89 to 1.77 g·100 kcal−1), promoted growth of lactic acid bacteria in the product, increased the viscosity and shortened fermentation time, but the significance of effects depended on the amount and type of added flour.

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Latvia University of Life Sciences and Technologies

Department of Plant Breeding and Agroecology

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Nowadays consumers are looking for new food products with added nutritional value. Therefore, producers and scientists develop new recipes and technologies...

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Publié en ligne: 14 déc. 2021

Pages: 432 - 437

Reçu: 22 mars 2021

Accepté: 07 nov. 2021

DOI: https://doi.org/10.2478/prolas-2021-0064

Mots clés
lactic acid bacteria, viscosity, fibres, germinatio

© 2021 Diāna Dancīte et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Application of Hull-Less Barley Variety ‘Kornelija’ Grains for Yogurt Development

Publié en ligne: 14 déc. 2021

Pages: 432 - 437

Reçu: 22 mars 2021

Accepté: 07 nov. 2021

DOI: https://doi.org/10.2478/prolas-2021-0064

Mots cléslactic acid bacteria, viscosity, fibres, germinatio

© 2021 Diāna Dancīte et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
lactic acid bacteria, viscosity, fibres, germinatio