Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
In the present thesis were studied oat based real fruit puree products. The aim was to create a new synbiotic beverage by combining the health benefits of the probiotic bacterial strain with the prebiotic ones derived from the β-glucans in oats. This new synbiotic oat-based real fruit puree beverage called Nordic Berries Skaka Smaka consisted of 48% whole-grain oat substrate and 52% Nordic berries