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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Formulation of cereal based spread using oats fermented with Baker’s Yeast

Author(s):

Sukirti Tiwari, Abha Sharma and Rajinder Kumar Gupta

Abstract:
Whole grain oats were fermented with Baker’s yeast to obtain tastier, cholesterol free, low fat, cereal based spread. The phytochemical analysis showed an increase in phenolic content and antioxidant potential by 61.6% and 29.82%, respectively in the fermented oats as compared to the unfermented ones. The sensory evaluation of spread made from fermented oats gave a higher acceptance (8.67) as compared to the control spread made from unfermented oats (4.55). Furthermore, it was also observed that oats can act as fat replacers in products like spreads and marmalades as oat based spread was formulated by using only 10% fat, while on the other hand, the conventional fat based spreads are made by using 30% fat. The shelf life of fermented oat spread was found to be 21 days at refrigeration temperature with no phase separation.

Pages: 1336-1340  |  1271 Views  433 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sukirti Tiwari, Abha Sharma and Rajinder Kumar Gupta. Formulation of cereal based spread using oats fermented with Baker’s Yeast. J Pharmacogn Phytochem 2018;7(3):1336-1340.

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