EFFECT OF SUPPLEMENTATION OF OATS’ (Avena sativa) POWDER ON THE QUALITY CHARACTERISTICS OF PROBIOTIC YOGHURT
Loading...
Date
2018-07-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Value addition of yoghurt with functional ingredients like probiotics and oats
(Avena sativa) enhances nutritive and bioactivities of yoghurt. Hence, oats has gained
significance due to its β-glucan and antioxidant components. The prepared raw oats‟
powder showed moisture, carbohydrates, fat, protein, ash & crude fibre at 5.31, 61.95,
6.86, 16.34, 1.49 & 8.05 % respectively whereas, the corresponding values were 2.64,
64.01, 6.96, 16.82, 1.50 & 8.07 % respectively in roasted oats‟ powder. Among the levels
of yoghurt culture (1.5%, 2% & 2.5%) and probiotic culture B. bifidum (3%, 4% & 5%),
the levels of 2 % & 4 % scored maximum respectively. Probiotic yoghurt optimized
exclusively with raw oats' powder and roasted oats‟ powder separately (0.5%, 0.75% &
1%), showed 0.5% of raw and roasted oats‟ powders can be incorporated. In-vitro
antioxidant activity performed by DPPH radical-scavenging method shown by raw oats‟
powder yoghurt and roasted oats‟ powder yoghurt were 88.79% & 92.71% respectively,
which were higher than the control (73.3%). Both optimized experimental samples were
effective in significantly lowering the blood glucose level of experimental rats upon
feeding for a period of 5 weeks compared to control. Storage studies at 5±1˚C revealed
that the product retained acceptability up to 9 days. During storage, there was an increase
in % titratable acidity, % FFA and % soluble nitrogen. The viability counts of B. bifidum
were higher than the control due to prebiotic effect of β-glucan. Hence, the present study
was aimed to explore bioactivities of yoghurt supplemented with oats‟ powder.