@article{fdi:010037920,
  title = {{E}ffect of high pressure homogenisation on the capacity of {L}actobacillus plantarum {A}6 to ferment rice/soybean slurries to prepare high energy density complementary food},
  author = {{N}guyen, {T}. {T}. {T}. and {G}uyot, {J}ean-{P}ierre and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {R}ochette, {I}sabelle and {L}oiseau, {G}.},
  editor = {},
  language = {{ENG}},
  abstract = {{N}ew bioprocesses to prepare high energy density ({HED}) gruels for complementary young child feeding are being developed based on the ability of amylolytic lactic acid bacteria ({ALAB}) to modify the rheological characteristics of cereal-based slurries, provided appropriate pretreatment are applied. {G}elatinisation is a common pre-treatment which could be implemented to enhance the action of amylases, and has been successfully used in a former study ({N}guyen, {T}. {T}. {T}., {L}oiseau, {G}., {I}card-{V}erniere, {C}., {R}ochette, {I}., {T}reche, {S}., and {G}uyot, {J}.-{P}. (2007). {E}ffect of fermentation by amylolytic lactic acid bacteria in process combinations on characteristics of rice/soybean slurries: a new method to prepare high energy density complementary foods for young children. {F}ood {C}hemistry, 100, 623-631.) in combination with {ALAB} to prepare from a blend of rice/soybean flours semi-liquid fermented {HED} gruels with a high dry matter ({DM}) content (23-32%). {I}n this study, it is shown that a mild pre-heating treatment which consists in suspending a rice/soybean flour blend in hot water (70 degrees {C}) combined with high pressure homogenisation ({HPH}) can substitute gelatinisation before fermentation by the {ALAB} {L}actobacillus plantarum {A}6 to prepare {HDE} gruels after cooking of the fermented slurry. {A}s an alternative, allowing better condition of handling and storage, spray drying can be applied to such pre-heated {HPH} treated fermented slurries to obtain fermented flours which can be used further to prepare {HIDE} gruels.},
  keywords = {gruel ; rice ; soybean ; energy density ; high pressure homogenisation ; fermentation ; amylolytic bacteria ; spray drying},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {102},
  numero = {4},
  pages = {1288--1295},
  ISSN = {0308-8146},
  year = {2007},
  DOI = {10.1016/j.foodchem.2006.07.020},
  URL = {https://www.documentation.ird.fr/hor/fdi:010037920},
}