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KMID : 1134820170460091071
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 9 p.1071 ~ p.1080
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Analysis of Enhancement Effect and Attachment Ability of Beneficial Intestinal Microflora in Puffed Grain Foods Using Confocal Laser Scanning Microscopy
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Jeong Myeong-Kyo
Oh Do-Geon
Kwon Oh-Sung
Jeong Jun-Young
Lee Ym-Shik
Kim Kwang-Yup
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Abstract
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This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.
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KEYWORD
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CLSM, intestinal microflora, puffed food, adhesiveness, prebiotic
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