DEVELOPMENT AND EVALUATION OF PROBIOTIC OAT DRINKS BASED ON DOMESTIC RAW MATERIALS

Abstract

In recent years, interest in functional foods enriched with probiotics has grown in Russia. Oat drinks, due to their beneficial properties and the ability to be enriched with probiotic cultures, represent a promising avenue for innovative product development. The aim of this study was to explore the feasibility of using oat flour to create a cereal-based probiotic drink. Various types of oat flour were examined, their β-glucan content and antioxidant activity were determined. Whole grain oat flour, with its high β-glucan and antioxidant content, was selected for further experiments. The rheological behavior of oat suspensions of varying concentrations at various temperatures was studied. Probiotic strains of Lactobacillus plantarum, which exhibit amylolytic activity, were used as a starter culture for fermentation. Fermentation was carried out under controlled conditions for 8 hours. During the fermentation process, pH changes, viable lactic acid bacteria concentrations, α-amylase activity, and beverage rheology were monitored. The results demonstrated that whole grain oat flour provides a suitable growth medium for probiotic lactic acid bacteria under the selected fermentation conditions, enabling the creation of healthy and functional oat beverages.