Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (?1-3) and (?1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the ?-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of ?-glucan type EPS in a chocolate pudding model. © 2018, Association of Food Scientists & Technologists (India).
Açıklama
Anahtar Kelimeler
Exopolysaccharides (EPS), Prebiotic, Probiotic, Biopolymers, Food products, Lactic acid, Polysaccharides, Exopolysaccharides, Lactic acid bacteria, Lactobacillus rhamnosus, Physicochemical property, Prebiotic effect, Prebiotics, Probiotic strain, Probiotics, Metabolites, Exopolysaccharides (EPS), Prebiotic, Probiotic, Biopolymers, Food products, Lactic acid, Polysaccharides, Exopolysaccharides, Lactic acid bacteria, Lactobacillus rhamnosus, Physicochemical property, Prebiotic effect, Prebiotics, Probiotic strain, Probiotics, Metabolites
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
55
Sayı
9
