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Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B

Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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Academic Editor: Chrysoula Tassou
Foods 2015, 4(3), 328-337; https://doi.org/10.3390/foods4030328
Received: 9 June 2015 / Revised: 7 July 2015 / Accepted: 4 August 2015 / Published: 10 August 2015
(This article belongs to the Special Issue Fermented Foods and Probiotics)
Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly. View Full-Text
Keywords: non-dairy probiotics; coconut water-oatmeal; fermentation; viability; shelf life non-dairy probiotics; coconut water-oatmeal; fermentation; viability; shelf life
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Dharmasena, M.; Barron, F.; Fraser, A.; Jiang, X. Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B. Foods 2015, 4, 328-337.

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