Study on New Probiotic Beverage of Germinated Highland Barley
Source abstract
Abstract
Four probiotic strains were used to ferment germinated highland barley, and the Lactobacillus acidophilus and Saccharomyces boulardii, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing additives, including concentrated orange juice, erythritol, and flaxseed oil. The optimal concentrations of these additives were 3.01%, 4.19%, and 0.52%, respectively. The stabilizing effects of β-glucan and four protein sources (whey, rice, pea, and soybean proteins) were assessed based on emulsion stability, and the combination of β-glucan and whey protein was identified as the most effective. Based on particle size and zeta potential analysis, the optimal β-glucan-to-whey protein ratio was determined to be 2:1. On this basis, a germinated highland barley probiotic beverage was developed. The results indicated that the total colony counts after simulated gastrointestinal digestion remained above 6 log CFU/mL, and the beverage was rich in dietary fiber and other nutrients.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · GABA and Rice Research · Biopolymer Synthesis and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China
Key Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Ministry of Education, Zhengzhou 450000, China
Funding
the Natural Science Foundation of Henan Province
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