Source: UNIVERSITY OF VERMONT submitted to NRP
PHYSICOCHEMICAL PROPERTIES AND SURVIVABILITY OF PROBIOTICS IN SYMBIOTIC OATS YOGURT USING POLYMERIZED WHEY PROTEINS AS A GELATION AGENT
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0208626
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2006
Project End Date
Sep 30, 2009
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
UNIVERSITY OF VERMONT
(N/A)
BURLINGTON,VT 05405
Performing Department
NUTRITIONAL SCIENCES
Non Technical Summary
American people consume less amount of dietary fiber than RDA. Our unbalnced diet may contribute some of the health problems. This proposed research will develop functional foods contaning oats to provide people a healthy fiber containing symbiotic foods.
Animal Health Component
30%
Research Effort Categories
Basic
50%
Applied
30%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50115601000100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1560 - Oats;

Field Of Science
1000 - Biochemistry and biophysics;
Goals / Objectives
The proposed research is to use oats to develop symbiotic functional products containing both prebiotics and probiotics that are known to be beneficial to the health. Dietary oats with unique composition and nutritional attributes has been shown to confer a number of significant physiological effects in the prevention and alleviation of disease and thus making it a functional food and also it provides a basis for development of new functional foods.
Project Methods
Probiotics are live microorganisms that, upon ingestion in sufficient numbers, exert health benefits beyond inherent basic nutrition to the host animal by improving its intestinal microbial balance. Understanding the burden of chronic diseases on our economy, efforts are being made by health professionals and nutritionists to encourage people to adapt healthier diets. This proposed study is to develop a product having two healthy components, dietary fiber of oats and probiotic lactic acid bacteria where in oats is fermented by bacteria itself. Our preliminary findings show that oats can be used as the main ingredient to develop functional foods containing both probiotics and prebiotics. Developing functional yogurt-like product using oats would add a variety to the diet of health conscious American population and value addition to oats. Objectives include development of starter culture system, formulation of yogurt-like product and its quality assessment. Finally if products are acceptable, manufacturing technology will be developed.

Progress 10/01/06 to 09/30/09

Outputs
OUTPUTS: Oats and oat products are considered as functional foods because of oats containing high soluble fiber/prebiotics. If probiotics are combined with oats, a symbiotic food can be created. The objective of this research was to develop a symbiotic yogurt like (oatgurt) product containing both prebiotic and probiotics using polymerized whey protein as a gellation agent and oats based functional symbiotic frozen yogurt. The manufacturing technology of oatgurt and symbiotic frozen yogurt have been formulated and manufactured. The prototype products have been analyzed and evaluated for chemical composition, probiotic survivability, sensory properties. PARTICIPANTS: Helen Walsh, MS graduate student, UVM Jianjun Cheng, Visiting Scientist, Northeast Agricultural University, Harbin, China Frank Lee, Postdoctoral Associate, UVM Benjamin Raymond, Undergraduate, UVM TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
The results show that the oats based symbiotic yogurt like product is low in fat, high in soluble fiber, containing viable probiotics and is a functional food. Microstructure analysis and syneresis measurement of the new product indicated polymerized whey proteins can be used as a gellation agent for oats based yogurt manufacturing. The symbiotic frozen yogurt tastes good and high in fiber and containing probitocs. The symbiotic oats based functional foods will be beneficial to the consumers to reduce the risk of getting heart diseases and maintain a good health if consumed. The new technology are ready to be transfered to the food industry.

Publications

  • Walsh, H., J. Ross, and M.R. Guo. 2010. Physiochemical characteristics, probiotic viability and microstructure of an oat-based yogurt like product. J. Food Science. 75(5):M327-337.
  • Walsh, H., J. Ross, and M.R. Guo. 2008. Physiochemical characteristics, probiotic viability and microstructure of an oat-based yogurt like product. Book of Abstracts IFT 2008 Annual Meeting, p140.
  • Lee, F., Cheng, J.J., Almena-Aliste, M. and M.R. Guo. 2011. Formulation, chemical and sensory properties of symbiotic oat frozen yogurt. Book of Abstracts IFT 2011 Annual Meeting, p123.


Progress 10/01/07 to 09/30/08

Outputs
OUTPUTS: Prebiotics and probiotics have been widely used as two major components for development of functional foods due to their health benefits. The objective of this study was to develop oat-based symbiotic functional foods use prepolymerized whey protein as gelation agent. The new oat-based functional food is high in fiber (prebiotic), containing no cholesterol and has a good consistency. The survivability of probiotics can be as long as 9 weeks during storage. The results showed that oat-based functional food using of prelymerized whey protein as the gelation agent is a good carrier for delivering both prebiotics and probiotics to consumers. PARTICIPANTS: Helen Walsh TARGET AUDIENCES: Provide new information and new functional food choice for consumers, nutrition and food science personnel, health related workers, and a new processing technology for functional food industry. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
The results showed that oats can be used to develop symbiotic functional foods to deliver both prebiotics and probiotics to the consumers. This new product will provide another healthy food choice for Americans in order to reduce intake of cholesterol and consumption of trash foods.

Publications

  • Walsh, H. J. Ross, and M. Guo. 2008. Physiochemical characteristics, probiotic viability and microstructure of an oat-based symbiotic yogurt-like product. IFT Annual Meeting Book of Abstracts, p140.


Progress 10/01/06 to 09/30/07

Outputs
OUTPUTS: Prebiotics and probiotics have been widely used as two major components for functional foods development due to their cholesterol reducing property. Oat is considered as a functional food due to its rich in soluble dietary fiber. In this study, a prototype oat-based symbiotic yogurt-like food (Oagurt) was developed using a combination of oats, sugar and inulin with polymerized whey protein isolate (PWPI) as the gelling agent. A commercial starter culture containing S. thermophilus and L delbrueckii (subsp. Bulgaricus) and probiotics L. acidophilus, L. casei and bifidobacterium was used to make oats yogurt. The newly developed oagurt prototypes were analyzed for chemical composition, microbiological properties, and microstructure. Results showed that the polymerized whey protein is a good alternative to commonly used gellation agent (e.g., pectin) for the oat yogurt making. PARTICIPANTS: Helen Walsh and Mingruo Guo, Department of Nutrition and Food Sciences, University of Vermont. TARGET AUDIENCES: Food/Dairy industry and health professionals

Impacts
The newly developed technology will help food industry to manufacture oats-based functional foods for delivering both pre- and probiotics to health conscious consumers.

Publications

  • No publications reported this period