Incorporación de Bacillus coagulans a productos derivados de cereales

Student thesis: Doctoral thesis

Abstract

The role of diet in humans is to provide enough nutrients to satisfied metabolic needs, in addition to provide a sense of satisfaction and well-being. Today we know that the food we eat plays an important role in modulating physiological functions of our body. People nowadays are more concerned with the foods they eat and their health benefits, so thanks to the advance of the knowledge that food can provide functional foods arise where one of the categories with the highest demand and acceptance are products containing microorganisms with health benefits, called food with probiotics. Most probiotic foods are in the dairy sector, but there is a large segment of the population that does not consume them, so the development of probiotic-based cereal products may be an alternative for them. The objective of the research was to test the feasibility of incorporating probiotic microorganisms, specifically Bacillus coagulans (Ganeden®) into a fruit-filled cereal bar and an oatmeal cookie, and to evaluate survival in shelf-life conditions. A characterization of the B. coagulans strain (Ganeden ®) was carried out through basic microbiological, functional, safety and molecular identification tests, followed by an analysis of the industrial processing flows of the products to determine the way of incorporation of probiotic microorganisms. Subsequent to the technological process, the survival of B. coagulans was evaluated in the different stages of product processing (dry ingredients, dough, fermented dough and finished product). The survival during its shelf life during six months stored at room temperature and under conditions of temperature abuse were also evaluated. In the present investigation, the purity, functional and safety characteristics of the microorganism used B. coagulans (Ganeden®) were verified, as well as an identification with molecular methods up to the species level, which gives certainty of the consumption in the case this development reach to the market. Of the products to which the probiotic microorganism was incorporated in this research, the oat cracker presented better survival, since there was no reduction in the content of microorganisms in the 6 months studied, while the cereal bar filled with fruit presented a reduction of half log cycle at the same time, so it’s considered that in the future may be feasible to scale the process in an industrial way and to make available to the consumer a new choice of products derived from cereals with probiotics.
Date of Award24 Oct 2017
Original languageSpanish
Awarding Institution
  • Universitat Autònoma de Barcelona (UAB)
SupervisorBlanca Edelia Gonzalez Martinez (Director), Jose Juan Rodriguez Jerez (Director) & Artur Xavier Roig Sagues (Director)

Keywords

  • Probiotics
  • Cereals

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