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Process Optimization For The Developmenht Of A Functional Beverage Based On Lactic Acid Fermentation Of Oats, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam

Articles

Oats (Avena sativa) have received considerable interest for their high content of soluble and insoluble fibre and for their high fermentability upon applying probiotic lactic acid bacteria (LAB). In the present study, Box–Behnken optimization design was used to optimize three different levels of oat, sucrose and starter culture concentration on the final viable cell population of Lactobacillus plantarum for the development of a fermented drink. A second-order polynomial response surface equation was developed indicating the effect of the studied variables on L. plantarum growth. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the …