Production of symbiotic drink of oatmeal and coconut oil

Resumo

Oatmeal liquid vegetable protein can be consumed by people intolerant to cow's milk. Produced a vegetable drink using oats as prebiotic and probiotic culture added (Lactobacillus acidophilus LA-5 (1x106UFC/g), Bifidobacterium BB-12 (1x106UFC/g) and Streptococcus thermophilus). Probiotic characteristics were evaluated of microorganisms and its physico-chemical quality. The formulation achieved by fermentation for five hours in an oven kept at a temperature of 42ºc, was characterized and compared to a probiotic yogurt commercial brand of cow's milk and oats. The drink produced presented pH of 4.82, acidity of 0.45%, 2 protein, 34 g/% and vitamin C (antioxidant) 7mg. The viscosity and consistency had typical result of yogurts. These values are similar to those reported in other studies for soy milk yogurts and milk cows. Lactic bacteria used in the preparation of the drink presented resistance to hydrochloric acid in the light of the minimum amounts established by the legislation in force. The prebiotic (oats) maintained the viability of lactic acid bacteria in the top level of the commercial sample, being required to characterize a food as probiotic. This study was obtained a symbiotic product, functional, nutritious and healthy.