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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/70110

    Título
    Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters
    Autor
    Sigüenza Andrés, TeresaAutoridad UVA
    Mateo, Javier
    Rodríguez Nogales, José ManuelAutoridad UVA Orcid
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Caro Canales, IrmaAutoridad UVA
    Año del Documento
    2024
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Foods, 2024, Vol. 13, Nº. 6, 951
    Résumé
    The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.
    Materias (normalizadas)
    Harina - Análisis
    Food - Analysis
    Alimentos - Análisis
    Food - Sensory evaluation
    Alimentos - Evaluación sensorial
    Probiotics
    Probióticos
    Lactic acid bacteria
    Functional beverage
    Alimentos funcionales
    Fermented beverages
    Nutrition
    Food - Biotechnology
    Food science
    Materias Unesco
    3206 Ciencias de la Nutrición
    3102 Ingeniería Agrícola
    3309 Tecnología de Los Alimentos
    3309.07 Productos de Cereales
    2302.12 Fermentación
    ISSN
    2304-8158
    Revisión por pares
    SI
    DOI
    10.3390/foods13060951
    Patrocinador
    Junta de Castilla y León - (grant VA177P20)
    Fondo Europeo de Desarrollo Regional (FEDER), TRANSCOLAB FEDER-Interreg Spain-Portugal - (project 0612_TRANS_CO_LAB_2_P)
    Version del Editor
    https://www.mdpi.com/2304-8158/13/6/951
    Propietario de los Derechos
    © 2024 The authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/70110
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
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    • DEP42 - Artículos de revista [291]
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