BIOTECHNOLOGICAL APPROACHES FOR THE PRODUCTION OF FUNCTIONAL FOODS AND SUPPLEMENTS FROM CEREAL RAW MATERIALS
DOI :
https://doi.org/10.15673/2073-8684.27/2014.29697Mots-clés :
cereals by-products, enzymatic treatment, functional products and food supplementsRésumé
The present study addresses problems and solutions related to new functional food production. Cereals by-products such as bran contain 20 times more dietary fibers (48.6 g/100g), 15 times more total phenolic compounds (2700 μmol/100g), 10 times more flavonoids (810 μmol/100g) than wheat flour.
New biotechnological methods are based on adding of exogenous and endogenous enzymes to the grain and by-products as well as activation of the endogenous enzymes of raw material. In this study the different methods raw materials of processing were compared, and the highest yield of dietary fibers 70 - 78% was obtained with using a thermostable α-amylase. Subsequent cultivation of probiotic bacteria on the biopolymer complex of barley – dietary fibers and β-glucan, shows stimulating effect as prebiotic. It’s found that the quantity of Lactobacillus cells is 3.5∙109 CFU/ml and Bifidobacterium cells is 2∙109 CFU/ml for. These results afford us to develop a number of synbiotic based on cereals by-products.
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