Functional foods based of cereals

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000045" target="_blank" >RIV/00027022:_____/01:00000045 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Functional foods based of cereals
Original language description
Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixeswere used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be f
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/EP0960006255" target="_blank" >EP0960006255: Functional Food Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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