Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Manchester : A - Chemical Engineering
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Article title
Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum
Type
D - Journal article
Title of journal
Journal of Food Engineering
Article number
-
Volume number
89
Issue number
2
First page of article
246
ISSN of journal
0260-8774
Year of publication
2008
URL
-
Number of additional authors
2
Additional information
This study demonstrates that oat flour and bran (usually discarded by the flour milling industry) has the capability to support a probiotic fermentation by human derived probiotic bacteria. This is relevant because it could lead to the development of novel probiotic beverages suitable for lactose intolerant populations. Due to their perceived health benefits, probiotic bacteria have been incorporated into yoghurts and fermented milks for decades. There has been a recent increase in the use of dietary components that help to maintain, or even improve, the gut micro flora balance. Grains have added health benefits by increasing the intake of fibre.
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
