Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Abstract

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Keywords: beverage; gluten-free; lactic acid fermentation; oat; sprouting.

Figure 1

Content of total phenolic compounds (mg GAE/100 mL) and antioxidant activity (mg TE/100 mL) in SOFB.

Figure 2

Hedonic test results for sensory analysis of SOFB.

Figure 3

Viability of L. plantarum WCFS1 in SOFB during storage at 4 °C for 20 days.

Figure 4

Changes in the content of lactic and acetic acids in SOFB during storage at 4 °C for 20 days.

Figure 5

Variations in pH and titratable acidity of SOFB during storage at 4 °C for 20 days.